chicken feed chamber Saffron Recipe is the page’s legacy English title for Persian morgh-e majlesi: chicken braised with onion, tomato, pomegranate and saffron until its sauce becomes thick and glossy. The older phrase “chamber chicken” refers to the same special-occasion dish, not a separate type of chicken.
Persian Majlesi Chicken
This method layers raw chicken with onion, garlic and a concentrated sauce, then cooks everything slowly in a covered pot. The chicken releases its own juices as it heats, so only a small amount of added water is needed.
Preparation: 25 minutes
Cooking: 60–75 minutes
Serves: 6–8
Ingredients
- 2 kg chicken pieces, bone-in and skin-on
- 2 medium onions, diced
- 2 garlic cloves, thinly sliced
- 1½ teaspoons ground coriander-and-cumin blend
- 1 teaspoon strong brewed saffron
- 3 tablespoons tomato paste
- 2 tablespoons tart pomegranate molasses
- 3 tablespoons butter, melted
- ⅓ cup water
- Fine salt and black pepper, to taste
- 2 tablespoons barberries, optional
The sauce uses very little liquid, so the saffron should be concentrated. Prepare it before you begin; our guide to brewing saffron explains a reliable method.
Prepare the Chicken
Trim away loose pockets of fat, but leave the skin in place during cooking. It protects the meat from the direct heat of the pot and can be removed before serving if you prefer.
Separate a whole chicken through the joints rather than cutting across bones. This produces cleaner pieces and keeps bone fragments out of the finished sauce. Pat the chicken dry and season it lightly with salt and pepper.
Mix the Saffron-Pomegranate Sauce
Whisk together the coriander-and-cumin blend, brewed saffron, tomato paste, pomegranate molasses, melted butter and water. The mixture should be smooth and pourable but still concentrated.
The pomegranate molasses is a small but important part of the original Persian recipe. It brings gentle acidity to the tomato and butter without turning the dish into a strongly sweet pomegranate stew.
Layer the Chicken in the Pot
- Scatter one third of the diced onion and sliced garlic across the base of a wide heavy pot.
- Arrange a single layer of chicken over the onion. Spoon 3–4 tablespoons of sauce across the pieces.
- Add more onion and garlic, then continue layering the chicken and sauce.
- Finish with the remaining onion, garlic and sauce, making sure each piece is lightly coated.
Choose a pot that holds the pieces snugly without crushing them. Too much empty space allows the small amount of sauce to evaporate before the chicken is tender.
Cook Until the Sauce Thickens
Cover the pot and set it over medium heat. When the chicken releases liquid and the sauce begins to bubble, reduce the heat to low. Cook gently for 50–65 minutes, turning the pieces once with tongs.
Chicken must reach at least 74°C/165°F in its thickest part, according to the official FoodSafety.gov temperature chart. Check without touching the bone. Breast pieces often finish sooner than legs; move them to a covered plate if necessary while the darker meat continues cooking.
Once every piece is cooked, transfer the chicken to a warm serving dish. Simmer the sauce uncovered for a few minutes if it still looks thin. Stir often so the tomato does not catch. For the optional barberry version, rinse the berries and add them during this final reduction.
Serve the Majlesi Chicken
Spoon the thickened onion and saffron sauce over the chicken. Serve it with saffron rice for a traditional special-occasion plate, or with fresh bread for a simpler meal.
This recipe also scales well for a gathering, provided the chicken is divided between pots rather than stacked too deeply. Keep the ingredient ratio the same and allow space for the sauce to circulate around the pieces.
