Chicken with Golden Pilaf
(Kabuli Pelau — Afghanistan)

This is the traditional Afghan fried chicken.

Yield: 6 to 8 servings

Ingredients

• 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
• 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

Instructions

1. Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
2. 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.
3. Cut carrots lengthwise into 1/4 inch strips; cut into 1 inch pieces.
4. Cook and stir onion in butter in a 2 quart saucepan until tender.
5. 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.
6. Remove from heat.
7. Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
8. Serve chicken with rice; top with almonds.