Tender Chicken

Hi everyone,

The first food recipe that I want to share with you is the persian tender chicken. This is my mom's recipe. My mom's food is simple and delicious. She was working as a teacher and she didn't have a lot of time to cook super fancy foods, so with mixing spices and using slow cooking methods she made us really good healthy foods. Since I moved to Canada, whenever I cooked this for my friends, they loved it! I hope you enjoy it, too!

serving size: 3 person
Prep time: 20 min
Cook time: 2 hours

What you need

Large onion: 1

Bell pepper: 1/4

Celery: 2 stalks

Medium carrot: 2

Skinless chicken leg quarter: 3

Ground turmeric: 1/4 tsp

Salt: 1 tsp
Saffron: 1/4 tsp

Hot water: 1/4 cup

Tomato paste: 2 1/2 Tbsp
Lemon juice: 2 tsp

Black pepper: 1/2 tsp

Hot water: 1/2 cup

How to prepare

• Chop the onions. Cover a large nonstick skillet with the chopped onions.

• Chop the bell pepper, celery and carrot and add them on onions. 
• Set the chickens on top of the vegetables, sprinkle salt and turmeric on chickens, and put the skillet over low heat. Cover the skillet with a lid, and let it stand this way for 1 1/2 hour. You don't need to add any oil, the chicken will cook slowly with vegetable's juice.

• Brew the saffron based on the recipe for it: Brewing Saffron

• In a bowl, stir tomato paste, lemon juice, brewed saffron, pepper and hot water together for few minutes until it's homogenous.
• When chickens are cooked for 1 1/2 hour, add the sause on top of the chicken, cover the skillet again and let it cook for another 1/2 hour.
• Set the chickens in a nice plate. Mix the vegetables and the sauce in a mixer, and set aside half of it in a sauce boat.
• Pour the other half of the sauce on the chickens. decorate the chicken with olive, parsley and lemon.