Persian chicken

• Olive oil.

• 6 chicken Maryland’s (thigh and leg joined, bone in, skin on)

• 3 large brown onions, halved, thinly sliced

• 1 and 1/2 tsp ground cumin

• 1 and 1/2 tsp ground cardamom

• 1 and 1/2 tsp ground cinnamon

• 3/4 tsp ground ginger

• 3/4 tsp ground turmeric

• Pinch of saffron

• 2 tsp onion powder

• 2 x 1l bottle of pomegranate juice

• 250ml chicken stock

• Pistachio kernels, chopped, to serve

• Pomegranate seeds, to serve

• Fresh continental parsley leaves, to serve

· 5 tbsp. olive oil

· 2 tsp onion powder

· 2 tsp sumac

· 2 tsp paprika

· 2 tsp Salt

· 2 tsp pepper

Marinade – the day before cooking

· Combine the marinade ingredients and rub all over the chicken

· Cover and refrigerate overnight

The next day:

· Heat about 3-4 tbsp. oil in a large pan dish over medium-high heat. Season the chicken and cook in 2 batches for 3-4 minutes each side or until golden. Transfer to a plate.

· Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden.

· Add the cumin, cardamom, cinnamon, ginger, turmeric and saffron.

· Cook, stirring, for 1 minute or until aromatic. Add the chicken, pomegranate juice and chicken stock.

· Cover and reduce heat to low. Cook for 50 - 60 minutes or until the chicken is tender.

· Transfer chicken to a platter and cover with foil to keep it warm.

· Increase heat to high and simmer the cooking liquid for about 10 minutes or until reduced and slightly sticky.

· Drizzle over the chicken and sprinkle with pistachio, pomegranate seeds and parsley.

· Serve with the steamed saffron rice