Fall is one of my favorite season of the year, especially in Minnesota where colder weather means it’s time to pull out those big cozy sweaters and create some of my favorite comfort foods like this warm Chicken Chili with Turmeric and Barberry infused sour cream. If you haven’t guessed by now, I’m a huge fan of international cuisine. I get inspired by re-imagining a take on classic recipes with a global twist. One of my favorite ingredients, often used in Persian cooking, is barberries. In Iran, dried barberries, called Zereshk are typically used in rice, stews, and sauces to add a subtle sour flavor to the dish. I like to use Zereshk in as many dishes as I can since it adds a tiny bite of unexpected sour flavor to the dish.
Fall and winter are the months I liked to use my slow cooker and my Instant Pot (affiliate link). There is something wonderful about putting all of your ingredients into one cooking vessel and with little to no extra effort, you have a full meal on the table in a fraction of the time it takes for a stove top or oven method. I refer to these meals as set it and forget it. I made this Chicken Chili recipe in my Instant pot but if you are a slow cooker family, this dish can easily be adjusted for that method by adding more time to the cooking process.
While the chili was cooking, (which takes about 30 minutes from start to finish) I created a Persian-inspired sour cream by adding a teaspoon of turmeric powder and 2 generous tablespoons of barberries (affiliate link) that were soaked in water to soften ahead of time. Honestly, this sour cream takes the classic chicken chili to an entirely new level of deliciousness! The turmeric gives the sour cream a warm earthy flavor, while the barberries creates a just so subtle kick of sour with every spoonful. One bite of this dish and you'll never look at Chicken Chili the same. Enjoy!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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