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Persian Fried Chicken
Persian or more accurately, Iranian cuisine is more than just kabobs. Iran covers deserts and snowy mountains and its cuisine is just as varied as its landscape.
Season chicken with salt and pepper. Soak saffron in 2 tbsps. warm water for 10 minutes. Crush with the back of a spoon and combine saffron, garlic and yogurt in a large bowl. Whisk until blended and smooth.
Add chicken, coat with yogurt mix, cover and refrigerate overnight.
In a large dish, mix flour, paprika, half of the mint, salt and pepper. Shake off excess marinade and coat the chicken pieces in the flour mixture.
Shake off excess flour and fry it until golden brown. I got this very large frying pan at a restaurant supply store. If yours isn’t that big, don’t crowd the pan – fry in batches if you need to. Be generous with the oil. It should come up to about 1/2 way to the thickness of the chicken pieces. If you’re using a thermometer, the internal temperature for thighs should be 165 degrees.
Drain and serve with the lemon wedges and sprinkled with the chopped walnuts and remaining mint.
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Breaded Roast Chicken Thighs
A simple recipe – add a salad and it’s a whole meal.
Pre-heat the oven to 450o. Place the cut potatoes in a bowl, add salt and pepper and enough oil to coat.
Mash and mix butter, mustard and oregano in a bowl. Season room temperature chicken with salt and pepper. Smear the butter mixture over the skin side of the thighs. Press the chicken pieces into the breadcrumbs so they stick to it.
In a lightly oiled baking pan, layer the potatoes and onions and then the chicken skin side up on top. If any of the butter mix is left, add it to the pan.
Bake in 350o oven for 35 -40 minutes or until thermometer inserted in to chicken reads 160o. Heat broiler and broil chicken about 2 or 3 minutes or until golden brown.
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