🍽️Roast Chicken

Persian-Style Sweet and Sour Chicken (Morgh-e Torsh-o Shirin)

Name: Persian-Style Sweet and Sour Chicken (Morgh-e Torsh-o Shirin)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Roast Chicken
Ingredients: 1 whole chicken, cut into serving pieces, skin on; 2 tablespoons honey; 1/4 tablespoon ground ginger; 1/2 teaspoon red chili powder; 3 tablespoons vinegar; 1 tablespoon lemon juice; 1 cup chicken stock; 1 medium onion, finely chopped; Olive oil, as needed

"Discover the sophisticated balance of the Silk Road with this succulent, honey-lacquered chicken that transforms simple ingredients into a golden Persian masterpiece."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 whole chicken, cut into serving pieces, skin on
2 tablespoons honey
1/4 tablespoon ground ginger
1/2 teaspoon red chili powder
3 tablespoons vinegar
1 tablespoon lemon juice
1 cup chicken stock
1 medium onion, finely chopped
Olive oil, as needed

🌱 Dairy-Free🌱 Gluten-Free🌱 High-Protein🌱 Nut-Free⚡ Medium

❤️Health72%

😋Taste89%

🥳Joy86%

👨‍🍳Difficulty45/100

📜 The Story

This dish exemplifies the 'Torsh-o Shirin' (sweet and sour) flavor profile central to Persian gastronomy, often found in the royal kitchens of the Safavid era. While modern versions use honey and vinegar, the technique of basting poultry to achieve a jewel-toned lacquer is a centuries-old Iranian culinary tradition.

🧬 Flavor DNA

🍋Sour

7/10

🧂Salty

4/10

🌶️Spicy

3/10

🍯Sweet

7/10

🍄umami

6/10

☕Bitter

1/10

✨ Sensory Profile

"The chicken features a stunning, mahogany-colored lacquer that is sticky to the touch and shatters slightly upon the first bite. Aromas of bright citrus and pungent ginger rise from the dish, leading into a succulent interior that balances sharp acidity with a deep, floral sweetness."

Chef's Mastery

💡

The Secret

To achieve a professional 'mirror' glaze, do not skip the basting every 7 minutes; this process builds thin, dehydrated layers of sugars that create a complex, professional-grade crust.

⚠️

Avoid This

Over-boiling the chicken in the initial step. If the meat is cooked through before it hits the oven, it will become dry and stringy during the 45-minute baking process.

❄️

Storage

Keep in an airtight container for up to 3 days. Reheat in a 160°C oven covered with foil to preserve the moisture of the glaze.

Instructions

Place the chicken pieces and whole onion in a pot, cover with water, and boil gently for about 7 minutes to partially cook and remove excess fat.

Drain the chicken thoroughly and discard the boiling water. Heat a little olive oil in a pan and lightly fry the chicken pieces until just lightly golden.

In a bowl, combine the honey, ginger, red chili powder, vinegar, lemon juice, chicken stock, and chopped onion. Mix well to form a thin, flavorful glaze.

Preheat the oven to 180°C (356°F). Arrange the chicken pieces in a baking dish.

Using a pastry brush, generously brush the glaze over the chicken.

Place the dish in the oven and bake for 45 minutes, brushing the chicken with the glaze every 6–7 minutes to build layers of flavor and shine.

Once fully cooked and caramelized, remove the chicken from the oven. Carefully remove the skin before serving, if desired.