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Persian Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Persian Chicken Sauté 2

Persian Chicken Sauté 2 is a beloved staple in many Persian households, especially cherished for its simplicity and warmth. This dish finds its way to the table on ordinary weeknights, offering comfort and satisfaction through its straightforward ingredients and easy preparation. It's a dish that doesn’t demand a special occasion, instead, it celebrates the everyday act of gathering around a meal.

The taste of this sauté is a harmonious blend of tender chicken thighs, sweet onions, and vibrant peppers, all brought together with a touch of fine sea salt and freshly cracked black pepper. Cooked with a generous hand of oil, each bite is rich and succulent, speaking to the heart of Persian home cooking where flavors are bold and shared generously.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels to remove excess moisture, ensuring a good sear. Season them generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin side down, and brown them for about 5-7 minutes on each side until they develop a deep golden color and the skin is crispy.
  2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set aside on a plate.
  3. In the same skillet, add the sliced onion and peppers. Lower the heat to medium and sauté for about 5-8 minutes, stirring occasionally, until the onions are translucent and the peppers are tender. They should release a sweet aroma and start to caramelize slightly.
  4. Return the browned chicken thighs to the skillet, nestling them among the onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. Allow the mixture to cook together for another 10-15 minutes, turning the chicken occasionally, until the chicken is cooked through and the vegetables are soft.
  5. If the sauce seems too thin, increase the heat slightly to reduce it, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should coat the chicken and vegetables lightly.
  6. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the top if desired. Serve the Persian Chicken Sauté 2 family-style, encouraging everyone to share from the same dish, as is traditional in Persian home cooking.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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