These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The chicken sits in a simple marinade that includes olive oil, turmeric, paprika, cinnamon, and allspice. This infuses the meat with sweet and savory flavors, perfect for cooking on the grill or in a skillet. This Persian Chicken and rice recipe is based on a traditional Iranian dish, that is bursting with flavor yet mild enough for the whole family.
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parsley - for garnish
Start by filleting the chicken breasts
Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
To marinate the chicken
Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
Slice up the garlic clove, add to the spice paste and mix well.
Add the chicken fillets and turn to coat.
Cover and marinate in the refrigerator for up to 24 hours.
To cook the chicken
Remove the chicken from the refrigerator for 15 minutes before cooking.
Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
Remove the chicken from the marinade, pushing off any bits of garlic.
Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
Brush the chicken with honey and served garnished with chopped parsley and lemon slices.