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chicken With Golden Pilaf (kabuli Pelau — Afghanistan) this Is The Traditional Afghan Fried Chicken. 2 Tablespoons Vegetable Oil
1 (2 1/2 To 3 Pound) Broiler-fryer Chicken, Cut Up
1 Teaspoon Salt
2 Medium Carrots
1 Medium Onion, Chopped
1/4 Cup Butter Or Margarine
2 1/4 Cups Water
1 Cup Uncooked Regular Rice
1/2 Cup Raisins
1 Tablespoon Instant Chicken Bouillon
1/2 Teaspoon Curry Powder
1/4 Teaspoon Salt
1/4 Teaspoon Dried Thyme Leaves
1/4 Cup Toasted Slivered Almonds heat Oil In 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 Over Low Heat Until Thickest Pieces Are Done, 30 To 40 Minutes, Adding Water If Necessary. Uncover During Last 5 Minutes Of Cooking To Crisp Chicken. cut Carrots Lengthwise Into 1/4-inch Strips; Cut Into 1-inch Pieces. Cook And Stir Onion In Butter In 2-quart Saucepan Until Tender. Add Carrots, Water, Rice, Raisins, Bouillon, Curry Powder, 1/4 Teaspoon Salt And Thyme. Heat To Boiling, Stirring Once Or Twice; Reduce Heat. Cover And Simmer 14 Minutes Without Lifting Cover Or Stirring. Remove From Heat. Fluff Rice Lightly With Fork; Cover And Let Steam 5 To 10 Minutes. Serve Chicken With Rice; Top With Almonds. yields 6 To 8 Servings. |
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