Persian Tangerine Chicken Stew (Khorak-e Morgh ba Narenji)

Place the chicken pieces in a large pot and add about 2 cups (500 ml) of water. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes, until the chicken is fully cooked and tender. Remove the chicken from the broth and set aside.

Heat the olive oil in a wide pan over medium heat. Add the sliced onion and sauté for 8–10 minutes, until soft and lightly golden.

Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.

Stir in the turmeric, cinnamon, salt, and black pepper, coating the onions evenly to release the spices’ aroma.

Cut the cooked chicken into smaller serving pieces and add them to the pan. Gently turn to coat with the onion and spice mixture.

Pour in the tangerine juice and reduce the heat to low. Simmer for about 5 minutes, allowing the sauce to slightly reduce and the flavors to meld.

Add the dissolved saffron, stirring gently to distribute its color and aroma throughout the dish.

Carefully fold in the tangerine segments and warm for another 2 minutes, taking care not to break the fruit.

Transfer to a serving platter, garnish with fresh parsley, and serve warm.