Pulled Persian-style chicken
A rich and spicy slow-cooked chicken dish infused with warming spices
2 hour 45 mins
PULLED PERSIAN-STYLE CHICKEN
I cooked this dish as an alternative Christmas dinner for a group of friends, a Persian-style feast! It was inspired by a Persian street food stall that had I visited at a Food Festival. I knew that I wanted to cook some kind of shredded chicken dish, with lots of rich flavours, but I couldn’t find a recipe anywhere that seemed to be the sort of thing that I was looking for, so I bit the bullet and made one up! I was pleased with how this came out (just as well as I hadn’t had time to test it out before the dinner party!). It had a depth of flavour, a good level of spice, and the chicken just fell apart after slow-cooking it. We served this with cranberry and saffron pilaf, crushed carrots with harissa and pistachios, and a baby leaf salad with fresh figs and walnuts.
There are a couple of more unusual ingredients here- I have become really interested in Middle-Eastern flavours in cooking recently to these things have now become staples in my cupboards but for this dinner I found that I couldn’t get what I wanted in either Aldi or Morrisons. We got our pomegranate molasses in Waitrose this time, but I have also seen them in Sainsburys, Tescos and Holland and Barratt before, and I think most places would stock ras el hanout, but we again got ours in Waitrose, and have found it in Sainsburys before.