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Persian Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Persian Chicken Sauté

Persian Chicken Sauté is a staple of home cooking, a dish passed down through generations and prepared with a practiced hand. It is not reserved for grand occasions but rather graces the table on any given day, whenever comfort and nourishment are needed. Cooked with everyday ease, it embodies the essence of Persian home cooking, where instinct guides the hand that seasons and the eye that judges when the dish is ready.

This sauté is a celebration of simplicity and flavor, with tender chicken thighs mingling with sweet onion and vibrant peppers. Generous with oil, it creates a luscious base that envelops each bite, while salt and black pepper bring balance and depth. Best enjoyed with family, it invites everyone to gather around, sharing both the dish and the moment.

Ingredients

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

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs to the pan in a single layer, skin-side down if applicable, and cook until they are golden brown on the outside, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken from the pan and set aside.
  2. Peel and thinly slice 1 onion. In the same skillet, add the sliced onion to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onion becomes translucent and starts to caramelize, about 5 minutes. This will add sweetness and depth to the dish.
  3. While the onion cooks, deseed and slice 2 peppers into thin strips. Add the peppers to the skillet with the onions. Continue to sauté until the peppers become tender and the onions are golden brown, about another 5 minutes. The vegetables should be soft and fragrant, with a slight char on the edges.
  4. Return the browned chicken thighs to the skillet, nestling them among the onions and peppers. If there is any accumulated juice from the chicken, pour it back into the pan for added flavor. Reduce the heat to low and cover the skillet with a lid. Let the chicken cook gently until it is cooked through and tender, about 15 minutes. The chicken should be juicy, and the vegetables should be soft and melded together.
  5. If the sauce in the pan seems too thin, remove the lid and let it simmer for a few more minutes to thicken slightly. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be flavorful and well-balanced, complementing the richness of the chicken.
  6. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the top for a burst of freshness. Serve the Persian Chicken Sauté directly from the skillet, encouraging everyone to share and enjoy the communal experience.
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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