Persian chicken

Persian Chocken Ingredients: • Olive oil. • 6 chicken Maryland’s (thigh and leg joined, bone in, skin on) • 3 large brown onions, halved, thinly sliced • 1 and 1/2 tsp ground cumin • 1 and 1/2 tsp ground cardamom • 1 and 1/2 tsp ground cinnamon • 3/4 tsp ground ginger • 3/4 tsp ground turmeric • Pinch of saffron • 2 tsp onion powder • 2 x 1l bottle of pomegranate juice • 250ml chicken stock • Pistachio kernels, chopped, to serve • Pomegranate seeds, to serve • Fresh continental parsley leaves, to serve For the Marinade: · 5 tbsp. olive oil · 2 tsp onion powder · 2 tsp sumac · 2 tsp paprika · 2 tsp Salt · 2 tsp pepper Method: Marinade – the day before cooking · Combine the marinade ingredients and rub all over the chicken · Cover and refrigerate overnight The next day: · Heat about 3-4 tbsp. oil in a large pan dish over medium-high heat. Season the chicken and cook in 2 batches for 3-4 minutes each side or until golden. Transfer to a plate. · Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden. · Add the cumin, cardamom, cinnamon, ginger, turmeric and saffron. · Cook, stirring, for 1 minute or until aromatic. Add the chicken, pomegranate juice and chicken stock. · Cover and reduce heat to low. Cook for 50 - 60 minutes or until the chicken is tender. · Transfer chicken to a platter and cover with foil to keep it warm. · Increase heat to high and simmer the cooking liquid for about 10 minutes or until reduced and slightly sticky. · Drizzle over the chicken and sprinkle with pistachio, pomegranate seeds and parsley. · Serve with the steamed saffron rice