Chicken kuku (kuku morgh), as we call it, is one of those few amazing dishes that can be cooked with “not-so-tasty” chicken breast! This recipe is a traditional dish of north Iran and if you try, you will be pleasantly surprised by the delicious taste of it.
– Cut in half the chicken breast, put it in a pot with a bit of water, half onion, Bay leaves (any aromatic herbs of your choice), salt and pepper, and cook on medium heat for 1 hour. The chicken should be perfectly coocked and soft.
– Heat oil in a pan and add chopped onions,stir-fry ,untill golden. Tthen add salt, pepper and turmeric
– Dissolve half a teaspoon of saffron in a half a glass of boiling water. Let it stay for 5 mins, so the water becomes red.
– In a pan stir fry tomatoe paste (tomato concentrate) with oil. This helps the sauce have a better taste and color. After 2-3 mins add turmeric, salt, juice of a whole lime, then water and let it boil for some seconds. Put it aside, for later use.
– In a bowl, split the chicken in small chunks by hand (to maintain its texture), add saffron solution, half a teaspoon salt, and 2 eggs. Mix them well (you can also use a masher to make it smoother so it’s easier to place it in the pan).
– Pour oil generously in a pan and place it on medium heat.
– Add the chicken mix
– Put the lid on and cook for 10 mins circa. Remove the lid and wait another 5 mins or untile sizzling. Divide kuku into 4 pieces and flip them over.
– Wait for 2 mins so the other side also fries, then pour the tomato sauce.
– Now wait so the kuku absorbs the sauce, you need to flip over the kuku once again (when you see the sauce becomes denser) so the other side can absorb the sauce too.
– When both sides gain more or less the same red color and the sauce has been absorbed completely it is ready!
It’s a good idea for sandwich or rolls with fresh salad, onion, and yogurt. In north Iran, they serve it with pickled garlic.
Noosh e Jan 😉