EatSmarter exclusive recipe

Middle Eastern Baked Chicken

with chickpeas, pistachios and red onions
Average: 4.2 (6 votes)
(6 votes)
Middle Eastern Baked Chicken

Middle Eastern Baked Chicken - The braised chicken dish exudes the scent of fine spices

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Health Score:
Health Score
8,7 / 10
45 min.
ready in 2 h. 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

One serving provides 2 1/2 times the daily requirement of niacin. The vitamin is needed constantly and throughout the body to build up coenzymes that keep the metabolism going. It also regenerates the skin and regulates its moisture.

You want to save a lot of fat calories? Then remove the skin and visible fatty tissue before marinating. If you don't feel like cutting a chicken in half, just use legs; you'll have less work and need less time.

1 serving contains
(Percentage of daily recommendation)
Calorie734 kcal(35 %)
Protein80 g(82 %)
Fat37 g(32 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin33.3 mg(278 %)
Vitamin B₆1.7 mg(121 %)
Folate55 μg(18 %)
Pantothenic acid3.1 mg(52 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C28 mg(29 %)
Potassium1,176 mg(29 %)
Calcium132 mg(13 %)
Magnesium122 mg(41 %)
Iron4.9 mg(33 %)
Iodine38 μg(19 %)
Zinc3.9 mg(49 %)
Saturated fatty acids9.3 g
Uric acid560 mg
Cholesterol248 mg
Development of this recipe:


Chicken (Ready to cook, about 1.5 kg)
2 tablespoons
1 pinch
2 teaspoons
1 teaspoon
2 pounds
Diced tomatoes (Canned, drained)
1 ¾ cups
15 ounces
Chickpeas (Canned, drained)
1 ounce
3 sprigs

Kitchen utensils

1 Small skillet, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Kitchen shears, 1 Can opener, 1 Lid, 1 Oven rack, 1 Plastic wrap

Preparation steps

Middle Eastern Baked Chicken preparation step 1

Rinse the chicken, pat dry and cut into 10 parts. First cut off the legs and cut in half at the joint.

Middle Eastern Baked Chicken preparation step 2

Cut meat from the back and cut off the wings.

Middle Eastern Baked Chicken preparation step 3

Halve chest along the sternum and then cut each half crosswise.

Middle Eastern Baked Chicken preparation step 4

Mix chicken pieces in a bowl with 1 tablespoon oil, saffron, cumin and Turkish red pepper; cover with plastic wrap. Refrigerate for 1 hour.

Middle Eastern Baked Chicken preparation step 5

Peel the onions and dice int 1 cm (approximately 1/3 inch) cubes. Peel the garlic and chop finely.

Middle Eastern Baked Chicken preparation step 6

Heat the remaining oil in a roasting pan. Season chicken pieces with salt and pepper and fry in hot oil over medium heat until golden brown.

Middle Eastern Baked Chicken preparation step 7

Remove chicken from pan and set aside. Add onions and garlic to the roasting pan and fry, constantly stirring, until soft.

Middle Eastern Baked Chicken preparation step 8

Return chicken pieces to the roasting pan. Add in tomatoes and broth. Bring to boil.

Middle Eastern Baked Chicken preparation step 9

Cover and bake in preheated oven on the oven rack at 180 ° C (fan 160 ° C, gas mark 2-3 or about 320° F.) Simmer 1 hour and  20 minutes. Rinse and strain the chickpeas in a colander. Add to roasting pan at end of cooking time.

Middle Eastern Baked Chicken preparation step 10

Chop pistachios coarsely and saute in a frying pan. Rinse the parsley, shake dry, remove from stems and chop the leaves.

Middle Eastern Baked Chicken preparation step 11

Remove the roasting pan from the oven and season sauce with salt and pepper. Add pistachios and mix in parsley. Serve immediately.