Recipe for cooking chicken with golden pilaf

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Poultry

This is the traditional Afghan fried chicken.

2 Tbsp. canola (or other vegetable) oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 tsp. salt
2 med. carrots
1 med. onion, chopped
1/4 c. butter or butter-replacement
2 1/4 (two and one-fourth) c. water
1 c. uncooked regular rice
1/2 c. raisins
1 Tbsp. instant chicken bouillon
1/2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. dried thyme leaves
1/4 c. toasted slivered almonds

Heat oil in Dutch oven until hot. Cook chicken over med. heat until brown on every side, about 15 mins.; reduce heat. Sprinkle and distribute with 1 tsp. salt. Cover and cook over low heat until thickest pieces are done, 30 to 40 mins., adding water if necessary. Uncover during last 5 mins. of cooking to crisp chicken.

Cut carrots lengthwise into 1/4-in. strips; cut into 1-in. pieces. Cook and stir onion in butter in 2-quart saucepan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 tsp. salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 mins. without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 mins. Serve chicken with rice; top with almonds.

Yields 6 to 8 servings.