RECIPE: Persian Chicken with Greek-Style Vegetables MAKES 6 servings INGREDIENTS: -- 4 Large lemons, 2 juiced and 2 cut up into wedges -- 4 cloves Garlic, minced -- 3 lbs. (≈1500 gr) Leg quarters or 1 whole chicken -- 1 lb. (≈ 450 gr) New/red potatoes, cut into halves or quarters -- 1 Purple onion, cut into small wedges -- 1 lb. (≈450 gr) Broccoli or broccolini -- 2 tbsp Turmeric powder -- 3 tbsp Tomato paste -- 4 tbsp Saffron solution (1/2 tsp ground saffron soaked in 4 tbsp hot water for 5 minutes) -- Olive oil -- Salt and pepper -- Optional -- fresh oregano and thyme, chopped (or dry Italian seasoning) DIRECTIONS: -- Prepare chicken parts: ---- If using leg quarters, separate drumsticks from thighs. ---- If using whole chicken, cut into separate pieces. ---- Remove skin from all pieces. ---- Cut a few gashes on the top of each piece of chicken to allow the marinate to penetrate deeper. -- Put the chicken parts into a large bowl and pour the saffron solution over the chicken. Toss to ensure all parts are coated. Let sit for 10 minutes. -- In a small mixing bowl, make the marinade by adding the juice from 2 lemons, minced garlic, turmeric, 2 tsp salt, 1 tsp black pepper, and tomato paste. Mix thoroughly to make a paste. -- Add the marinade to the bowl of chicken. Use your hands to massage the marinade into the chicken. -- Add the lemon wedges and 1/3 cup olive oil to the bowl of chicken and massage to ensure the marinade and oil coat the chicken and lemons thoroughly. -- Cover the bowl and let the chicken marinate for at least an hour. ---- You can leave the chicken out of the refrigerator if you are planning to cook it within the next hour. ---- If you won’t be cooking the chicken until later, you may put it in the refrigerator; just remember to remove the chicken from the refrigerator 45 minutes before cooking so it comes to room temperature. -- Preheat oven to 450° Fahrenheit (convection or bake). -- Toss the potatoes and purple onions with 1 tsp salt, ½ tsp pepper and 2 tbsp of olive oil and optional fresh herbs/Italian seasoning. -- Spread the potatoes and onions on a large baking sheet and roast for 10 minutes. -- While the potatoes and onions are cooking, prepare the broccoli: ---- If using broccolini, separate into florets ---- If using broccoli, split florets and stems to resemble the slim broccolini florets ---- Toss the broccoli pieces with 1 tsp salt, ½ tsp pepper and 2 tbsp of olive oil. -- When the potatoes and onions have roasted for 10 minutes, remove the baking sheet from the oven. -- Working quickly, give the broccoli pieces one more quick toss in their bowl then place them on the potatoes and onion, spreading them evenly across the pan. -- Give the chicken and lemons one more toss in the marinade, then place them on the vegetables on the baking sheet. Keep the leftover marinade to be used for basting later in the process. -- Put the baking sheet back into the oven for 35 minutes. -- After 35 minutes, use a silicone brush to apply a generous coating of the reserved marinade to the top and sides of the chicken pieces on the baking sheet. -- Continue roasting the chicken and vegetables for another 15 minutes. ---- NOTE: The total time prescribed above (10+50 minutes) may be different in your oven. Check the internal temperature of the chicken when you baste it at 35 minutes. If you are at or past 165°, reduce the final 15 minutes cooking time accordingly. -- Once the chicken and vegetables are done, remove from the oven and let rest for 10 minutes. -- Serve as a full meal or with Persian saffron rice for a delicious extra starch. -- This meal pairs well with your favorite chilled white wine. -- Enjoy!
This is a perfect recipe! Seems really easy to make even on nights when you don't have a ton of time or energy to cook something fancy. Looks delicious! I can't wait to try this out!
I’m a Bagheri!!!! Lol (dads side) maybe we’re cousins!! 😁😁😁 Love this video! my best friend is actually Spartan Greek ( how ironic!! 😉)and we always notice the similarities in Persian and greek cuisine! This is awesome!!
I found your RUclips channel searching for a Persian chicken recipe for Easter weekend. I made it and my sons and everyone liked it. They are now Cafe Bagheri fans. My son that doesn’t cook is now thinking he is inspired to give it a try with your videos! I also had chicken shawarma, maast-o-khiar, lavash, kookoo sabzi, kotlet, Mediterranean chick pea salad and Persian cabbage salad and sabzi khordan. This weekend we will give your Persian street tacos a go!
@@CafeBagheri I would love it if you post a video on Pirashki. I made it once and it was delicious, but my dough was too thick. I don’t know how to make it thin and get it to hold up.
Love your channel. I grew up on Greek and Persian food. I especially love these cuisines in the spring and summer. Yesterday I made vegetarian moussaka w/ a Greek salad. Tomorrow I plan to make ash reshteh which always makes me sleepy (must be the noodles). Why do so many people eat fast food garbage when they can take some time and eat healthier? And why all the RUclips fast food videos? We need more slow food ... and more channels like yours. Hopefully the food culture in America will change for the better. Great job!
I am Greek. And we put a little water with the grill vegetables / potatoes to get them ready and steamed while they bake. Is broccoli exotic where you live? Because they sold you old ones. Already yellow. They do not look right anymore.
I have made this many times and for different crowds and it tastes delicious! Everyone who has tried it loves it! Thanks for taking the time to comment.
@@CafeBagheri Ha ha - in my involvedness i do not sound as encouraging and helpfull as i felt myself to be.. I apologise if i come across as rude , just read it again.. I absolutely believe when you say it tastes delishious. I just wonder how it is possible, since i was tought a different way by my ( unfallible) granny. You would have loved her ! Baking bread in the garden in a earth oven. Preserving "b Ack walnuts". Making scorced paprica with really good oil and a wift of garlic and oregano. We used to getvsunday chicken. Rubbed with lemmon and oil and accompanied by whole garlic toes with skin and fresh potatoes. It was all mixed up in a big oven pan and then roasted. With a bit of water in it to get the potatoes right, of course. Towards the end she would add some rosemary. (Late,,because it burns easyly and gets bitter she said.. ). So, that is the meticulous way i was tutored - and sometimes it catches up with me. Didn't meannto be rude. I think you are a adorable cook and person! And i will try your recepie. 🌷
RECIPE: Persian Chicken with Greek-Style Vegetables
MAKES 6 servings
INGREDIENTS:
-- 4 Large lemons, 2 juiced and 2 cut up into wedges
-- 4 cloves Garlic, minced
-- 3 lbs. (≈1500 gr) Leg quarters or 1 whole chicken
-- 1 lb. (≈ 450 gr) New/red potatoes, cut into halves or quarters
-- 1 Purple onion, cut into small wedges
-- 1 lb. (≈450 gr) Broccoli or broccolini
-- 2 tbsp Turmeric powder
-- 3 tbsp Tomato paste
-- 4 tbsp Saffron solution (1/2 tsp ground saffron soaked in 4 tbsp hot water for 5 minutes)
-- Olive oil
-- Salt and pepper
-- Optional -- fresh oregano and thyme, chopped (or dry Italian seasoning)
DIRECTIONS:
-- Prepare chicken parts:
---- If using leg quarters, separate drumsticks from thighs.
---- If using whole chicken, cut into separate pieces.
---- Remove skin from all pieces.
---- Cut a few gashes on the top of each piece of chicken to allow the marinate to penetrate deeper.
-- Put the chicken parts into a large bowl and pour the saffron solution over the chicken. Toss to ensure all parts are coated. Let sit for 10 minutes.
-- In a small mixing bowl, make the marinade by adding the juice from 2 lemons, minced garlic, turmeric, 2 tsp salt, 1 tsp black pepper, and tomato paste. Mix thoroughly to make a paste.
-- Add the marinade to the bowl of chicken. Use your hands to massage the marinade into the chicken.
-- Add the lemon wedges and 1/3 cup olive oil to the bowl of chicken and massage to ensure the marinade and oil coat the chicken and lemons thoroughly.
-- Cover the bowl and let the chicken marinate for at least an hour.
---- You can leave the chicken out of the refrigerator if you are planning to cook it within the next hour.
---- If you won’t be cooking the chicken until later, you may put it in the refrigerator; just remember to remove the chicken from the refrigerator 45 minutes before cooking so it comes to room temperature.
-- Preheat oven to 450° Fahrenheit (convection or bake).
-- Toss the potatoes and purple onions with 1 tsp salt, ½ tsp pepper and 2 tbsp of olive oil and optional fresh herbs/Italian seasoning.
-- Spread the potatoes and onions on a large baking sheet and roast for 10 minutes.
-- While the potatoes and onions are cooking, prepare the broccoli:
---- If using broccolini, separate into florets
---- If using broccoli, split florets and stems to resemble the slim broccolini florets
---- Toss the broccoli pieces with 1 tsp salt, ½ tsp pepper and 2 tbsp of olive oil.
-- When the potatoes and onions have roasted for 10 minutes, remove the baking sheet from the oven.
-- Working quickly, give the broccoli pieces one more quick toss in their bowl then place them on the potatoes and onion, spreading them evenly across the pan.
-- Give the chicken and lemons one more toss in the marinade, then place them on the vegetables on the baking sheet. Keep the leftover marinade to be used for basting later in the process.
-- Put the baking sheet back into the oven for 35 minutes.
-- After 35 minutes, use a silicone brush to apply a generous coating of the reserved marinade to the top and sides of the chicken pieces on the baking sheet.
-- Continue roasting the chicken and vegetables for another 15 minutes.
---- NOTE: The total time prescribed above (10+50 minutes) may be different in your oven. Check the internal temperature of the chicken when you baste it at 35 minutes. If you are at or past 165°, reduce the final 15 minutes cooking time accordingly.
-- Once the chicken and vegetables are done, remove from the oven and let rest for 10 minutes.
-- Serve as a full meal or with Persian saffron rice for a delicious extra starch.
-- This meal pairs well with your favorite chilled white wine.
-- Enjoy!
❤
I am so glad I found your channel. Recipes are very well explained and easy to follow.
that's perfect. I didn't know the difference between broccoli and broccolini until today :))
I never even heard the word "brocvolini" 😂
But that broccoli looked very old and dicoloured already.
Why do Americans eat that?
I'm half Greek and half Iranian lol. Perfect combination and the best cuisines in the world.
Do you look more greek or persian
Like the great Mithridates VI
Looks tasty.
looks amazing! great job!
This is a perfect recipe! Seems really easy to make even on nights when you don't have a ton of time or energy to cook something fancy. Looks delicious! I can't wait to try this out!
Please send me pictures via messenger on Instagram (@CafeBagheri)
I’m a Bagheri!!!! Lol (dads side) maybe we’re cousins!! 😁😁😁
Love this video! my best friend is actually Spartan Greek ( how ironic!! 😉)and we always notice the similarities in Persian and greek cuisine! This is awesome!!
Hi cousin!
.
I always enjoy watching your videos
Thank you
Thank you Dennis!
@@CafeBagheri you are very welcome!
Thanks for sharing this recipes
Thanks for watching brother. I enjoy doing this!
I found your RUclips channel searching for a Persian chicken recipe for Easter weekend. I made it and my sons and everyone liked it. They are now Cafe Bagheri fans. My son that doesn’t cook is now thinking he is inspired to give it a try with your videos!
I also had chicken shawarma, maast-o-khiar, lavash, kookoo sabzi, kotlet, Mediterranean chick pea salad and Persian cabbage salad and sabzi khordan.
This weekend we will give your Persian street tacos a go!
Enjoy y’all! Where do you guys live? We’re in Dallas.
Austin
@@CafeBagheri I would love it if you post a video on Pirashki. I made it once and it was delicious, but my dough was too thick. I don’t know how to make it thin and get it to hold up.
.
Yum 👍
Amazing as always!! 👏 Tysvm for this delicious recipe 😊
Thank you for watching! 🙏🏼
Awesome
Love your channel. I grew up on Greek and Persian food. I especially love these cuisines in the spring and summer. Yesterday I made vegetarian moussaka w/ a Greek salad. Tomorrow I plan to make ash reshteh which always makes me sleepy (must be the noodles). Why do so many people eat fast food garbage when they can take some time and eat healthier? And why all the RUclips fast food videos? We need more slow food ... and more channels like yours. Hopefully the food culture in America will change for the better. Great job!
Thank you! 🙏🏼
Can you make perok cake with apricot jam?
I don’t know what that is; need to look into that!
What kind of saffron do you recommend it’s really expensive
Order from Amazon. I bring mine from Iran when friends and family come but you can order online.
What happens if one does leave it to marinate over night?
@@Coyotelover100 You should be fine.
عالي و كاش زيرنويس فارسي داشت
Can you make a video about how to make Faloodeh? It would be awesome!
I’ve made it before; great idea! Rice noodles, sugar and rose water basically! I will work on it.
@@CafeBagheri sounds perfect, thank you!
با پوزش .. رب گوجه فرنگی تاثیری قالبی بر طمع کباب نمیگذارد ؟ چون در دستور کباب اصیل استفاده از رب گوجه نداریم .....
این دستور به “کباب” ربطی ندارد!؟روش پخت این مرغ کبابی نیست.
How come you used lemons instead of limes?
Potatoes cooked with lemon are a very traditional Greek dish.
I am Greek. And we put a little water with the grill vegetables / potatoes to get them ready and steamed while they bake.
Is broccoli exotic where you live? Because they sold you old ones. Already yellow. They do not look right anymore.
I have made this many times and for different crowds and it tastes delicious! Everyone who has tried it loves it! Thanks for taking the time to comment.
@@CafeBagheri
Ha ha - in my involvedness i do not sound as encouraging and helpfull as i felt myself to be..
I apologise if i come across as rude , just read it again..
I absolutely believe when you say it tastes delishious. I just wonder how it is possible, since i was tought a different way by my ( unfallible) granny. You would have loved her !
Baking bread in the garden in a earth oven. Preserving "b
Ack walnuts". Making scorced paprica with really good oil and a wift of garlic and oregano.
We used to getvsunday chicken. Rubbed with lemmon and oil and accompanied by whole garlic toes with skin and fresh potatoes.
It was all mixed up in a big oven pan and then roasted. With a bit of water in it to get the potatoes right, of course.
Towards the end she would add some rosemary. (Late,,because it burns easyly and gets bitter she said.. ).
So, that is the meticulous way i was tutored - and sometimes it catches up with me. Didn't meannto be rude. I think you are a adorable cook and person! And i will try your recepie. 🌷
@@zahria Thank you for watching and the lovely details! 🙏🏼🌹🍷
That about 3 cups of tomato paste my guy lol
Is this a question? Recipe is in the first (pinned) comment.
@CafeBagheri no I was being funny, looks like a lot more than 3 tables spoons. I'm making this dish tonight btw love your videos.