Creamy Persian Fried Chicken with Mushrooms (Morgh Sorkh Shodeh)
"Indulge in a velvety Persian comfort classic that marries succulent chicken and earthy mushrooms in a vibrant, herb-infused cream."
Instructions
Heat a small amount of oil in a wide pan over medium heat. Add the diced onion and sauté gently until soft and translucent, avoiding any browning.
Add the cubed chicken breast to the pan. Season with salt and black pepper, then cook while stirring until the chicken is just cooked through on all sides.
Increase the heat slightly and add the chopped mushrooms. Sauté for about 10 minutes, stirring occasionally, until the mushrooms are tender and all excess moisture has evaporated.
Remove the pan from the heat. While the mixture is still warm, fold in the chopped scallions and parsley until evenly distributed.
Add the mayonnaise and mix thoroughly until the mixture becomes creamy and cohesive, with all ingredients well coated.
Transfer to a serving dish. Garnish with crisp potato chips and fresh lettuce leaves, and serve warm or at room temperature.