Shireen Palow (Afghan Orange Rice with Chicken) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef's knife or cleaver to cut the chicken breasts in half. Ingredients:
2 chicken breast halves, skinned and cut in half (about 1 pound) |
4 chicken thighs, skinned (about 1 pound) |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
2 tablespoons butter, divided |
2 cups vertically sliced onion |
1/4 teaspoon saffron threads, crushed |
1 garlic clove, minced |
1 tablespoon sugar |
2 teaspoons grated orange rind |
2 1/4 cups fat-free, less-sodium chicken broth |
1 1/2 cups uncooked basmati rice |
2 tablespoons raisins |
6 tablespoons chopped pistachios |
Directions:
1. Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.
2. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios.
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