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Sheet Pan Chicken Koobideh with Saffron and Spiced Aromatics Recipe

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4 from 1 review

This Sheet Pan Chicken Koobideh is a flavorful and easy-to-make Persian-inspired dish featuring ground dark chicken mixed with aromatic spices and saffron, baked to perfection on a sheet pan. Perfect for a quick weeknight dinner, it is served with traditional accompaniments such as lavash, naan, or basmati rice and a variety of vibrant toppings like roasted tomatoes, sumac red onion salad, tzatziki, and harissa sauce.

  • Total Time: 32 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 pounds ground dark chicken
  • 3 tablespoons warm water
  • 1/2 teaspoon saffron
  • 1 medium onion
  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 2 tablespoons olive oil (divided)

Serving Suggestions

  • Lavash, naan, or basmati rice
  • Roasted tomatoes
  • Sumac red onion salad
  • Tzatziki
  • Harissa sauce

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Brush a half sheet pan (18x13 inches) evenly with 1 tablespoon of olive oil to prevent sticking.
  2. Bloom Saffron: Combine the warm water and saffron in a small bowl and let it steep for at least 5 minutes to release its color and flavor.
  3. Prepare Onion: Peel the medium onion and grate it using a large grater. Squeeze out as much liquid as possible from the grated onion to avoid excess moisture in the meat mixture.
  4. Mix Ingredients: In a large bowl, add the ground dark chicken, grated onions, saffron water, smoked paprika, coriander, salt, black pepper, and turmeric. Mix thoroughly until all ingredients are well combined and uniform in texture.
  5. Shape Koobideh on Sheet Pan: Spread the chicken mixture evenly on the prepared baking sheet, forming one even layer. Brush the top evenly with the remaining 1 tablespoon of olive oil to help with browning and moisture retention.
  6. Score the Meat: Rotate the baking sheet horizontally and use a bench scraper or knife to make indentations every 2 inches. Then rotate the sheet vertically and lightly press to make indentations every 1 inch, creating a grid pattern for easier slicing after cooking.
  7. Bake the Koobideh: Place the sheet pan in the preheated oven and bake the chicken for 15-17 minutes until it is mostly cooked through.
  8. Broil for Char: Turn the oven broiler to high and broil the chicken koobideh for an additional 4-5 minutes or until the top is lightly charred, mimicking the traditional grilled effect.
  9. Serve: Remove the koobideh from the oven and cut along the previously made indentations into 2-inch strips. Serve hot with lavash, naan, or basmati rice and your choice of toppings such as roasted tomatoes, sumac red onion salad, tzatziki, and harissa sauce.

Notes

  • Be sure to squeeze out excess liquid from the grated onion to prevent sogginess in the final dish.
  • Adjust the seasoning to taste, especially salt and pepper, to suit your preference.
  • For an even more authentic flavor, you can substitute smoked paprika with ground sumac, if available.
  • If you don’t have a broiler, you can finish under a hot grill for similar charring results, watching carefully to prevent burning.
  • This recipe lends itself well to preparing ahead; just cover tightly and refrigerate until ready to bake.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Persian

Find it online: https://recipesvibe.com/sheet-pan-chicken-koobideh-with-saffron-and-spiced-aromatics-recipe/