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4 Serves
84 Mins
Pat the chicken pieces dry and season thoroughly with salt, black pepper, and poultry seasoning.
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VenezuelanVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
753 mg / 1,250 mgPotassium
1208 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
294 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the chicken until golden brown on all sides.
Remove the chicken, add sliced onions to the pan, and sauté until translucent. Return the chicken to the pan, cover, and cook in a preheated oven at 190°C for 25 minutes until fully cooked.
While the chicken cooks, prepare the rice according to package instructions and gently fold in the barberries and saffron water.
Allow the chicken to rest for 5 minutes before serving alongside the prepared barberry rice.
37
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Persian
Mexican