White wine vinegar, orange juice, and barberries combine in this fragrant, sweet-and-sour roast chicken. Dried barberries are incredibly tart, more so than any other dried fruit you’ll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online. Dried tart cherries will also work.
Recipe information
Yield
4 servings
Ingredients
3
2
1
4
½
½
¼
⅓
1
Preparation
Step 1
Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
Step 2
Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
Step 3
Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).
Step 4
Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.
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Reviews (18)
Back to TopWonderful. I have been reading an amazing Persian cookbook “food of life “ and this is very like the Orange Koresh in the book. I did it on the stovetop covered rather than in the oven for an hour and it was tender and saucy. Had barberries from Kalyustans mail order. Added some carrots based on the recipe in the book. All n all great.
EssieDee
Stamford ct
3/11/2022
This was delicious! I didn't have Barberries.. Here in rural Michigan we have dried cherries, so I used them. Lovely! I served this with rice and and asparagus. Next time, more sauce.
Jane Brody
Glendora, MI
1/30/2022
This was excellent! Next time I will add a little more vinegar, and slightly reduce the other liquid. Use chicken broth instead of water.
Cleargreen
CA
1/14/2021
This looks so yum. I’m intrigued by vinegar with meat as a cooking method: like the Filipino “adobo” style (liver adobo 👌🏻).
Canada
10/31/2020
This chicken is PERFECT. Sweet, tangy, and a little spicy form the red pepper flakes. I will definitely be making this recipe again and again. Plus it will be a tasty show stopper for a dinner party.
Colorado
5/15/2020
Quite good, tangy and spicy. I had used boneless thighs, but otherwise followed the recipe. I ended up making it a day ahead, shredded and reheated the meat, and serviced with Naan.
Anonymous
Chicago
4/26/2020
Loved this recipe and will add it to the monthly repertoire! I bathed the chicken in turmeric and ras al hanout before searing (I also used boneless skinless thighs, because that's what I had during quarantine life!) I used currants instead of barberries, and rice wine vinegar instead of white wine vinegar for a similar effect. Spoonable tasty sauce that I saved even though there was no more chicken! I look forward to having the sauce on a thick toasty slice of bread.
Anonymous
California
4/17/2020