Persian Milk Chicken Recipe

This Persian Milk Chicken 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 🙂

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Ingredients

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

Method

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!!

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One Comment Add yours

  1. chefkreso says:

    Looks so flavourful, this is a must try!! 😀

    Liked by 1 person

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