Persian-Spiced Chicken with Fruited Rice

If you are anything like me, you serve chicken to your family at least three times a week. I have to admit, my family is a bit tired of the same old chicken dishes. So, this week I went out in search of a new chicken recipe. Many of our friends are Persian, and I adore the food of this culture. I was delighted when I came upon this recipe for Persian-Spiced Chicken with Fruited Rice and served it last night. The particular recipe below serves four, but since I was hosting a larger crowd, I tripled it. It was a hit!


Persian-Spiced Chicken

4 bone-in chicken breast halves or whole legs
2 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice or 1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper


Preheat the oven to 425F. Rinse and dry the chicken parts. Heat the olive oil in a sauté pan over medium-high heat and cook the chicken, turning the pieces once, for about 8 minutes, or until the skin is browned. Sprinkle the chicken with pepper, cinnamon, nutmeg, and allspice. Place the pan in the oven. Roast for about 12-16 minutes, or until chicken is cooked through (an instant-read thermometer should read 160F). Place chicken on a platter and serve with Fruited Rice. Makes 4 servings.

Print Friendly and PDF