This Persian Milk Chicken recipe is absolutely delightful and so easy to make during the week when you are busy or like this evening when it’s been a busy week and you just want something yummy but low maintenance! It goes perfectly with a huge salad and some chunky bread or a big bowl of rice and tadig!
This chicken has a delicate citrus tang to it which is complemented by the warmth of the turmeric and the background heat of the cumin. Absolutely scrumptious!
TGIF! Happy weekend all 🙂
If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & facebook page @mylittlepersiankitchen
Whole large free range chicken
1 tsp turmeric
1 pomegranate – de-seeded
1 white onion peeled and sliced
3 garlic cloves peeled and sliced
2 preserved lemons
1 pint of whole milk
salt and pepper to taste
1 teaspoon of cumin seeds
Pistachio slivers to decorate
Cover the chicken in the dry spices and place in the fridge overnight or for a few hours prior to cooking.
Crack the back of the chicken and place in a tagine clay pot. Pour the milk oven the chicken and add the garlic, lemons and onions and cook on 150′ for 3 hours basting every hour.
Make sure when you take off the tagine lid to close your eyes and take in a deep breath and imagine yourself sat in a Persian bazaar surrounded by beautiful colours, smells and noise 🙂
Drizzle the juices over the chicken before serving & decorate with pistachio slivers and pomegranate seeds.
Serve with rice and salad or chunks of fresh bread. Nooshe Jaan!!