One-Skillet Persian Pistachio Chicken with Barberry Pilaf & Herbed Yogurt

This vibrant one-skillet meal merges Persian flavors with high-protein ingredients for a restaurant-worthy dinner at home. Golden chicken thighs are coated in aromatic sumac and cumin, then nestled into a fluffy quinoa pilaf studded with ruby-red barberries. A dollop of lemony herbed yogurt and crushed pistachios adds creamy-crunchy contrast in every bite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless chicken thighs
• 2 tbsp olive oil
• 1 tbsp sumac
• 2 tsp ground cumin
• 3 garlic cloves (minced)
• 1 cup quinoa (rinsed)
• 2 cups low-sodium vegetable broth
• 1/3 cup dried barberries (or dried cranberries)
• 1/2 cup shelled pistachios (crushed)
• 1/4 cup chopped parsley + extra for garnish
• 2 tbsp chopped fresh mint
• 3/4 cup Greek yogurt
• Juice of 1/2 lemon

Instructions

1. Pat chicken dry and season with sumac, cumin, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat olive oil in large skillet over medium-high. Sear chicken 5-6 minutes per side until golden. Remove from pan.
3. Add garlic to skillet; sauté 30 seconds until fragrant. Stir in quinoa and toast 1 minute.
4. Pour in broth and scrape up browned bits. Bring to boil, then reduce heat to low.
5. Sprinkle barberries over quinoa. Cover and simmer 15 minutes until liquid is absorbed.
6. Meanwhile, mix yogurt with lemon juice, mint, and 2 tbsp parsley. Chill until serving.
7. Nestle seared chicken into quinoa. Cover and cook 3 more minutes to heat through.
8. Top with pistachios and remaining parsley. Serve with herbed yogurt sauce.

Chef's Note

Toast pistachios in a dry pan for 2 minutes to intensify their flavor before crushing.

Make-Ahead Tips

Store components separately: chicken (3 days), quinoa pilaf (4 days), sauce (5 days). Reheat skillet before assembling.

Substitutions

Use dried cranberries if barberries are unavailable; almonds can replace pistachios. Chicken breast works but reduces juiciness.