Refreshing Persian Chicken With Plums Recipe

5 from 1 vote

Refreshing Persian Chicken With Plums Recipe

What a blend of ingredients! This Refreshing Persian Chicken With Plums Recipe combines fruits, meat, nuts, and veggies into one delectable dish that packs a nutritional punch. A blend of different flavors like citrusy lemon, nutty pistachios, and meaty chicken, this recipe is a wonderfully healthy recipe that can be made any day of the week for an added nutritional boost for the upcoming week. This Refreshing Persian Chicken With Plums Recipe uses nutty pistachios, citrusy lemon, refreshing mint, and herby parsley for one powerful Persian dish!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Persian

Keyword: How do I cook plum chicken?, persian chicken with plums recipe, What can I do with a bunch of plums?, What goes with plum sauce?

Servings:

Calories: 635kcal

Author: Anias Vibrant Kitchen

Equipment

Measuring Utensils
Measuring Cups
Zester
Lemon Juicer
Saucepan
Strainer
Baking Tray
Cutting Board
Chef’s Knife
Peeler
Spoon
Forks
Parchment Paper
Medium Mixing Bowl
Large Mixing Bowl
Mixing Spoon
Foil

Ingredients

2 Tablespoon Olive Oil
2 Chicken Breasts Boneless, Skinless
1 Cup Pearl Barley
2 Teaspoon Ground Cinnamon
2 Teaspoon Ground Paprika
2 Teaspoon Cumin Seeds
1 Tablespoon Fresh Mint Chopped
½ Cup Parsley Leaves
3½ Cups Butternut Squash Peeled, Deseeded
4 Montague Tree Plums Ripe, Stoned
1 Lemon Zested, Juiced
⅓ Cup Feta
¼ Cup Pistachios Chopped, Deshelled

Instructions

First, set the oven to 350 F. Allow the oven to preheat while preparing the other ingredients for the recipe.
Set the saucepan on a burner. Follow the instruction to cook the barley. Once the barley is finished cooking, rinse with cold water and drain with the strainer. Set aside.
On the cutting board, use a peeler to peel the butternut squash. Once done peeling the butternut squash, cut off the ends of the butternut squash with the Chef’s knife. Cut the butternut squash in half. Use a spoon to deseed the butternut squash. Then, cut the butternut squash into 1-inch pieces.
Line the baking tray with parchment paper. Dump the cut butternut squash onto the baking tray. Drizzle about 1 teaspoon or so of oil onto the butternut squash, tossing the butternut squash around to thoroughly coat in the oil. Then, sprinkle a ½ teaspoon of cumin seeds onto the baking tray with the butternut squash.
Place the baking tray in the oven. Cook the butternut squash for 15 minutes.
Once the 15 minutes are up, remove the butternut squash from the oven. Add the plums to the baking tray with the butternut squash. Place the baking tray back in the oven for another 10 minutes.
In the medium mixing bowl, it’s time to combine the seasonings. Add the chopped mint, paprika, 1 tablespoon of oil, ½ teaspoon of cumin seeds, and cinnamon to the mixing bowl. Mix together to combine.
In the same mixing bowl with the seasonings, add the chicken breasts into the bowl. Toss to coat, making sure to coat both sides of the chicken breasts.
Remove the baking tray from the oven once the plums are done cooking. Add the seasoned chicken breasts to the tray. Bake for 15 minutes or until the chicken is done cooking.
When the chicken is done cooking, remove the baking tray from the oven. Cover the baking tray with foil. Allow it to sit for 5 minutes to cool.
On the cutting board, use two forks to shred the chicken.
In a large mixing bowl, dump in the shredded chicken. Next, add the pistachios, parsley, mint, cooked barley, pumpkin, and plums. Toss to combine. Next, add the fresh lemon juice and the remaining olive oil. Toss to combine. Add in the lemon zest. Stir to combine.
Serve this delicious and healthy Persian dish. Enjoy!

Notes

You can use the seeds from the butternut squash. Toast them in the oven with seasoning for the best addition to salads or even just a nutritious snack!
For a time-saving hack, buy the butternut squash pre-cut to save time and effort.

Nutrition