These One Pot Chicken Recipes leave you with ultra tender flavorful chicken and a very flavorful side dish. The chicken gets browned on both sides and the drippings are used to flavor everything. You MUST cook with a thermometer to test the doneness of the chicken. The chicken is safe to eat at 165 degrees F but I prefer my dark meat cooked between 180 – 200 degrees F. You cook it to where you like chicken best and until the rice is done. I also can’t tell you exactly how long it will take. Ovens to differ and pans do differ in thickness. For best results place pan in middle rack. I also note than when you cook chicken this way that the skin will not come out crispy. I do note that Persian Style Rice is often more yellow than I made it. Not always but often yellow coloring is added. Other times turmeric or more saffron than I used is added…..I think I used the right amount of saffron that taste good.

Ingredients for around 6 servings

4 lbs chicken quarters (3 or 4 large leg quarters)

salt to taste

ground black pepper to taste

granulated garlic to taste

1 lemon – slice off the rind and white stuff with a knife – chop uo the lemon into pea sized pieces – remove seeds

1 teaspoon cumin

1 teaspoon cardamon

1 teaspoon cinnamon

pinch saffron

1/2 c dried cherries

1/2 cup sliced almonds

1 Tablespoon vegetable soup base (less sodium than salt and more flavor)

1 teaspoon ground black pepper

1 cup rice (basmati is traditional)

1 1/2 cup water

Directions

Set oven to 350 degrees F.

Salt, pepper and use granulated garlic to season the chicken on both sides.

Brown the chicken on both sides. Either in a fry pan with a little oil or broil for about ten minutes on each side. The dripping go into a pot and put the chicken to the side. In the pot with the drippings add the garlic, lemon, cumin, cardamon, cinnamon, saffron, cherries, almonds soup base and black pepper on medium high heat for a couple minutes till the garlic looks cooked. Add the water and bring to a boil. Once boiling shut off and mix in the rice. Pour it in a large baking pan or a 1/2 pan and add the chicken. Cover well with foil and cook till the rice is done and the chicken is at least 165 degrees F. Check at 90 minutes. This dish may be done in around 90-120 minutes.

Everyone will love this!