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    You are in: Home / Recipes / Persian Slow-Cooked Chicken Recipe
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    Persian Slow-Cooked Chicken

    Persian Slow-Cooked Chicken. Photo by Adorman5

    1/6 Photos of Persian Slow-Cooked Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Chef #375838's Note:

    A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.

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    Units: US | Metric


    1. 1
      Slash each piece of chicken 2 or 3 times with a sharp knife.
    2. 2
      Mix the flour, turmeric and paprika in a small plastic bag.
    3. 3
      Shake the chicken pieces in it to coat them thinly.
    4. 4
      Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
    5. 5
      Transfer to a plate.
    6. 6
      Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
    7. 7
      Stir in the remaining spiced flour and stir into the onion and garlic mixture.
    8. 8
      Add the cloves, ginger and some pepper.
    9. 9
      Pour in and gradually incorporate the stock.
    10. 10
      Bring to the boil stirring.
    11. 11
      Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
    12. 12
      Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).

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    Ratings & Reviews:

    • on July 04, 2013


      I made this two nights ago and forgot to rate it, overall I think this is a great base recipe and has so much potential - it needs veggies and a can of chick peas. It was too salty for my liking and think veggies (carrots, potato, sweet potato - winter vegetables) would suit this recipe perfectly. I will make this again - but with the above changes, thanks for taking the time to post this recipe.

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    • on June 27, 2013


      I used skinless boneless thighs and added a finely diced carrot with the onion and garlic and had planned to add some shredded spinach just before serving only to discover we had none or any other leafy greens for that matter and served the wonderful chicken over rice (if I was not serving over rice I would have added bite sized potato pieces to the onion and carrot that I added to give a one pot meal). I served some naan bread on the side to mop up the wonderful sauce. The real keeper though was seeing the DM with a cleaned and polished plate, a rare thing these days. Thank you Chef #375838, made for Name that Ingredient tag game. UPDATE - had some left over so had for lunch and must say it was even better, like a good curry it had improved and was even better a day or 2 later.

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    • on October 24, 2011


      very nice flavours. I knew when I was frying the onions and garlic with the turmeric, paprika, flour mixture, that this was gonna be really fragrant and nice.
      I used a whole chicken cut up, and baked it on low heat to simulate the slow-cooking; it was falling off the bone, delicious, with a gravy that was terrific over rice.
      Very nice, thank you for sharing.

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    Read All Reviews (7)


    Nutritional Facts for Persian Slow-Cooked Chicken

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.3
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 2.2 g
    Cholesterol 71.4 mg
    Sodium 236.8 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 1.4 g
    Sugars 3.5 g
    Protein 20.1 g

    The following items or measurements are not included:


    fresh ginger

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