Persian ChickenFeatured

This is one of my oldest recipes.  A real oldie but goodie..  I have been making versions of this for 40 years and it always impresses guests and is one of my most requested recipes.

Persian Chicken


For 6 Person(s)

Persian Chicken

  • 2 Whole Onions
  • 1 Cup Water
  • 1 Cup Red Wine
  • 1 Tablespoon Chicken Stock Powder
  • 1 Tablespoon Mild Curry Powder
  • 3 Tablespoons Tomato Puree or Paste
  • 6 Large Chicken Breasts, Skinless and Boneless
  • 3 Cups Sliced Button Mushrooms
  • 5 Loose Spring Onions finely chopped
  • 1 Cup Seedless Grapes, Green or Black
  • 400 Gram Can Apricots, drained and sliced
  • 1/2 Cup Coarsely Chopped Parsley
  • 3/4 Cup Prepared Mayonnaise
  • 1 Cup Cream, lightly whipped

Persian Chicken Directions

  1. Roughly chop the onions and place in a large heavy-bottomed saucepan or casserole.  Add the water, wine, chicken stock powder, curry powder and tomato purée.  Simmer for 30 minutes until liquid has reduced and mixture has a chutney-like appearance.  Stir frequently during the cooking time

Recipe notes

Meanwhile, cover the chicken in hot water and poach until cooked through, about 30 minutes.  Check by cutting through with a knife.  Cool and discard the water or save to use in a soup.

Shred the chicken into bite sized pieces.  Add the chicken, mushrooms, spring onions, grapes and apricots to the tomato mixture.  Cook for about 5 minutes to warm chicken through, then fold in parsley, mayonnaise and cream.  Serve immediately. 

This is great with rice or noodles and a crisp