Persian Sumac-Braised Chicken (Khorak Morgh ba Chashni-ye Somagh)
"Transform your weeknight dinner into a Persian feast with this zesty, one-pan masterpiece that balances the tart brilliance of sumac with succulent, slow-braised chicken."
Instructions
Season the chicken pieces evenly with sumac, salt, and black pepper, gently massaging the spices into the meat for better absorption.
Heat the olive oil in a wide, heavy pan over medium heat. Add the chicken and sauté until golden on all sides. Remove the chicken and set aside.
In the same pan, add the chopped onion and sauté until soft, translucent, and lightly golden. Stir in the garlic and cook briefly until fragrant.
Pour in the fresh lemon juice, then return the chicken to the pan. Add a small splash of water, cover, and reduce heat to low.
Simmer gently until the chicken is fully cooked, tender, and infused with the sumac-lemon sauce, about 25–30 minutes.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot.