Morgh-e Zard-e Torsh (مرغ زرد ترش) — Persian Turmeric & Lemon Chicken Skillet

• 600 gChicken breast fillets, boneless skinless (cut into 2 cm strips, patted very dry)
• 45 mlExtra virgin olive oil (divided)
• 200 gYellow onion (thinly sliced)
• 12 gGarlic (finely grated or minced (about 4 cloves))
• 6 gTurmeric powder (about 2 teaspoons)
• 7 gSea salt (about 1 1/4 teaspoons, divided)
• 2 gFreshly ground black pepper (about 1 teaspoon, divided)
• 4 gLemon zest (finely grated (from 2 lemons))
• 60 mlFresh lemon juice (from 2 lemons, divided)
• 160 gRed bell pepper (sliced into 1 cm strips)
• 240 gMixed bell peppers (yellow and/or orange, sliced into 1 cm strips)
• 300 gBroccoli florets (bite-size florets, stems peeled and thinly sliced if using)
• 60 mlWater (for quick steaming the broccoli)
• 0.2 gSaffron threads (optional; crushed and bloomed in 15 ml hot water)
• 15 gFresh parsley (finely chopped, for serving)

Instructions

1. 1

   In a bowl, combine chicken strips with 15 ml olive oil, turmeric, 4 g sea salt, 1 g black pepper, lemon zest, and 30 ml lemon juice. Toss until evenly coated. Marinate 15 minutes at room temperature (or refrigerate up to 8 hours), keeping the chicken covered to prevent drying.

2. 2

   Heat a large skillet (30 cm) over medium-high for 2 minutes. Add 15 ml olive oil. Spread chicken in a single layer and sear 2–3 minutes per side until deeply golden but not fully cooked through. Transfer to a plate; keep any juices for the skillet to maintain flavor.

3. 3

   Reduce heat to medium. Add remaining 15 ml olive oil, then add sliced onion with 1 g salt. Cook 5–6 minutes, stirring, until softened and lightly browned at the edges. Add garlic and cook 30–45 seconds until fragrant, scraping up browned bits without letting garlic darken.

4. 4

   Add red and mixed bell peppers. Cook 4 minutes over medium heat, stirring every minute, until glossy and tender-crisp. Add broccoli and 60 ml water, then cover the skillet and steam 3 minutes. Uncover and cook 1 minute more to evaporate excess moisture.

5. 5

   Return chicken (and any collected juices) to the skillet. Cook 3–5 minutes, stirring gently, until the thickest piece reaches 74°C and the sauce coats the vegetables. Stir in remaining 30 ml lemon juice and the optional bloomed saffron. Taste and adjust with remaining salt and pepper.

6. 6

   Remove from heat and rest 2 minutes so the juices settle. Sprinkle with chopped parsley. Serve hot straight from the skillet, ensuring each portion includes chicken, peppers, and broccoli. For extra brightness, add a final fine grate of lemon zest at the table.