Persian Chicken Casserole
Persian Chicken Casserole



  • Pinch of saffron
  • 1 tbsp olive oil
  • 600 chicken thighs, bone and skin removed, halved
  • 400g tin of chickpeas, drained
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 400g passata
  • 2 tbsp pomegranate molasses
  • 2 tsp ground turmeric
  • 1 cinnamon stick
  • 1 lime, zest only
  • 1 tbsp each chopped mint, parsley, dill and coriander
  • Soak the saffron threads in 60ml of water for 10 mins. Meanwhile, heat the oil in a frying pan and brown the chicken all over for a few mins, then transfer to a slow cooker. Add the saffron, the soaking liquid and all the remaining ingredients, except the chopped fresh herbs.
  • Stir the mixture well, then cover and cook on the high setting for 1 hour. Reduce the heat to low and cook for 3 hours more, then stir through the chopped herbs and serve with flatbreads.
4 hrs
4 serving

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