Afghan Rice with Chicken
We haven’t posted in a while, but I wanted to share this recipe given to me by a good friend. I’m sure the first time I had it was over at this friend’s house for a Friday night meal. A group would often gather at his house for the end of the week, with good food and good conversation long into the evening. This recipe, while having a few steps, is well worth the tiny extra bit of effort. The flavors from the spiced poached chicken along with the rice, carrots and raisins are amazing. A wonderful dish for Autumn.
We’re enjoying it tonight—a Friday—with some good friends. I hope it becomes a favorite for you, too.
Afghan Rice with Chicken Serves 6-8
—Sauté 1 onion in 1/2 cup of olive oil till brown. Reserve oil.
—Poach chicken pieces (your choice—I use whole chicken cut up) in water to cover. For every 2 cups of water add 1 tsp of salt and 1 1/2 tsp of mixed spices (1/2tsp cinnamon, 1/4tsp cloves, 1/2tsp cumin, 1/4tsp cardamom). When cooked, set aside chicken and cover to keep warm. Reserve broth.
—Heat 1/4 cup of olive oil, 1 tsp sugar. Simmer 2 carrots, cut in toothpicks, remove. Simmer 1 c of raisins till swollen. Reserve oil.
—Cook 2c of rice in 4 cups of liquid (onion oil, carrot oil, broth & water as needed) with 1 tsp of salt and onions; about 20 minutes. Pour into large serving bowl.
—Sprinkle carrots and raisins over rice and place meat on top to serve.