Tuesday, January 03, 2006

Chicken with Golden Pilaf (Kabuli Pelau) -Afghanistan

Afghanistan tends to have a mingling of Middle Eastern and Indian Flavors.

2 tablespoons vegetable oil
2 1/2 to 3 pound broiler- fryer chicken cut up
1 teaspoon salt
2 medium carrots
1 medium onion
1/2 cup margarine or butter
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoons 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 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 over heat until thickest pieces are done. It will take about 30 to 40 minutes. Add more water as needed. Uncover during last 5 minutes of cooking to Crispin chicken.

Cut carrots lenthwise into 1/4 inch strip; cut into 1-inch pieces. Cook and stir onion in margarine in 2 quart saucepan until tender. Add carrots, water rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and the thyme. Heat to boiling and simmer 14 minutes, Do not lift lid.

Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve chicken with rice; top with almonds.

1 comment:

  1. Thanks for doing this so faithfully. I haven't tried your recipes yet, but I do have three cookbooks from the Mennonite Central Committee with a similar feel. This is a reliable way to experience God's presence in my life, and I'm sure many others would agree with me.


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