Shireen Palow (Afghan Orange Rice with Chicken)

Shireen Palow (Afghan Orange Rice with Chicken)
Photo by Karry Hosford

Ingredients

  • 4 chicken thighs, skinned (about 1 pound)
  • 2 ¼ cups fat-free, less-sodium chicken broth
  • 2 teaspoons grated orange rind
  • 2 tablespoons raisins
  • ¼ teaspoon saffron threads, crushed
  • 1 ½ cups uncooked basmati rice
  • 2 chicken breast halves, skinned and cut in half (about 1 pound)
  • + 7 more ingredients
    • 1 garlic clove, minced
    • ¾ teaspoon salt, divided
    • 6 tablespoons chopped pistachios
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon sugar
    • 2 tablespoons butter, divided
    • 2 cups vertically sliced onion

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. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 min...

View full recipe at My Recipes

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