Persian saffron chicken with barberries – Zereshk polo baa morgh

Ingredients for 4 servings:

• 800 g chicken breast
• 2 medium-sized onions, finely diced
• some sunflower oil for frying
• ½ tsp turmeric powder
• ½ tsp cinnamon powder
• 500 ml chicken broth
• 2 bay leaves
• 2 tbsp lemon juice
• 40 g butter
• 50 g barberries
• 1 ½ tbsp sugar
• ¾ tsp saffron
• 5 tbsp water, boiling
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely dice the onions and sauté in sunflower oil in a large pot until softened. Meanwhile, cut the chicken breasts into bite-sized pieces. Add the turmeric and cinnamon to the onions and sauté briefly, then add the chicken and fry briefly. Deglaze with lemon juice and chicken stock and add the bay leaves. Season with salt and pepper and simmer over low heat for about 5 to 10 minutes. Grind the saffron threads in a mortar and pestle and add boiling water to a liquid. Remove the meat from the stock and set both aside. In the same pan, heat the butter and a little sunflower oil, melt the sugar, then add the barberries and stir until the sugar dissolves. Add the chicken ragout and a ladle of stock (about 250 ml), mix, and bring to a boil. Add the saffron water and bring everything to a boil briefly. Season to taste and add sugar if desired. Add more stock if desired, or pour in the broth completely and simmer to reduce the flavor. Reserve the remaining broth for serving.