This chicken dish has such wonderful exotic flavors that it tastes like you spent all day preparing it, but it's a 
snap to make. We served this Persian Chicken as a lunch special.
I like to use boneless, skinless chicken thighs for this recipe. They have a richer and meatier flavor than chicken breasts and compliment the spices more readily. Allow at least two thighs per person in this recipe.
snap to make. We served this Persian Chicken as a lunch special.I like to use boneless, skinless chicken thighs for this recipe. They have a richer and meatier flavor than chicken breasts and compliment the spices more readily. Allow at least two thighs per person in this recipe.
Serve this with couscous cooked in chicken stock instead of water for a richer flavor.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes, Poultry, Middle Eastern
Amount Measure Ingredient
-------- ------------ --------------------------------
12 large boneless skinless chicken thighs
2 med cloves garlic - minced
1/2 cup slivered almonds
2 cup prepared chunky salsa - whichever brand is your favorite
1/2 cup dried black currants (or golden raisins)
2 Tbsp. Honey
1/2 tsp mace
1 tsp cumin
1 tsp cinnamon
2 cups small green peas, frozen or fresh
1 small head of cauliflower - cut in small florets
1. In a bowl mix the salsa, currants, honey, mace, cumin and cinnamon.
Set aside for later.
2. In a heavy skillet brown the almonds in a bit of butter and set aside.
3. In the same skillet add the garlic and cook for about 30 seconds, don't brown it.
4. Add the chicken and brown it on all sides.
5. Add the salsa mixture and mix well. Bring to a boil, then turn down the heat to
medium low and cook, covered, about 10 minutes.
6. Add the peas and cauliflower and cover, cook another 10-15 minutes till
chicken is tender and vegetables are just done.
Serve over couscous topped with the slivered almonds and chopped cilantro.