Persian Grilled Chicken with Shirazi Salad

Ingredients

Chicken

• 2 lbs chicken quarters or bone-in thighs
• 2 large yellow onions
• 1/4 tsp saffron threads
• 1 tsp ground turmeric
• 2 tsp kosher salt
• 1/2 tsp ground cayenne pepper
• 2 tbsp olive oil

Shirazi Salad

• 2 medium english cucumbers
• 4 medium ripe tomatoes
• 1 medium red onion
• 1/4 cup fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tsp dried mint
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For Serving

• sangak or barbari bread
• 4 tomato

Rice

• 3 cup basmati rice

Instructions

1. Place the saffron (1 tsp) in a cup, be very careful not to stain your fingers, clothes, countertop. Boil water and pour over the saffron
2. In a large plastic bag combine the chicken, sliced onions, saffron, turmeric, salt, cayenne for the chicken marinade. Mix around a bunch and let sit in fridge over night
3. Prepare basmati rice in rice cooker. Oil the bottom to make a crunchy tahdig (crunchy rice). Do this before everything else the day of cooking, it takes awhile
4. Prepare the Shirazi salad by dicing the cucumbers, tomatoes, and red onion into small pieces and placing them in a serving bowl.
5. In a small bowl, whisk together the lemon juice (or lime), olive oil, dried mint, salt, and pepper for the salad dressing.
6. Pour the dressing over the salad ingredients, toss gently to combine, and refrigerate until ready to serve.
7. Preheat your grill to medium-high heat (charcoal preferred for smoky flavor, but gas works well).
8. Remove chicken from the marinade, shaking off excess onions (if you want), and thread onto skewers if desired or grill directly.
9. Cut tomatoes in half, put salt and pepper, and grill them until charred
10. Warm the flatbreads (I prefer Sangak bread for this) on the grill or in a skillet for 1-2 minutes per side.
11. Grill the chicken for 20-25 minutes, turning occasionally, until charred in spots and cooked through (internal temperature 165°F/75°C). When chicken is done place on top of warmed bread. Time this out so they’re both warm same time
12. Serve the grilled chicken hot with the chilled Shirazi salad, warm flatbreads, and optional olives on the side.

Notes

Marinate chicken overnight for best flavor. Crush the charred tomato’s on your tahdig with chicken juices for a good bite