Chicken with Golden Pilaf (Kabuli Pelau)
Curried rice pilaf with sweet raisins and almond slivers accompanies a traditional Afghan fried chicken.
Ingredients
- 2 T oil
- 2 1/2 to 3 lb broiler-fryer whole chicken, cut up
- 1 1/4 t salt
- 2 med carrots
- 1 med onion, chopped
- 1/4 C margarine or butter
- 2 1/4 C water
- 1 C uncooked regular rice
- 1/2 C raisins
- 1 T instant chicken bouillon
- 1/2 t curry powder
- 1/4 t dried thyme leaves
- 1/4 C toasted slivered almonds
Instructions
- Heat oil in 12-inch skillet or Dutch oven until hot.
- Cook chicken over medium heat until brown on all sides, about 15 minutes.
- Reduce heat. Sprinkle with 1 teaspoon salt. Cover and cook 30 to 40 minutes.
- Cut carrots into 1-inch strips. Cook onion in margarine until tender.
- Add carrots, water, rice, raisins, bouillon, curry, salt, thyme.
- Boil, then simmer 14 minutes. Let steam 5-10 minutes off heat.
- Serve chicken with rice and top with almonds.