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.
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
How to Make It
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 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.
I made half the recipe, but used all the spices (and a little more saffron, too) and was glad I did. We liked this okay, but it was missing an acidity that would nave given it a bit of spark. I almost sprinked a bit of apple cider vinegar or lemon on, which might have helped. I also think dried red pepper would have been useful (or ground cayenne), as we added it at the table but it wasn't really cooked in. The pistachios are essential, and I think more of them wouldn't hurt. Served with asparagus sauteed in a bit of olive oil with a dash of orange juice. My husband liked it more than I did, so it just may be that I like a brighter flavor.
Wonderful dish, amazing flavours and easy to make!
This dish has become a staple on our dinner table. I have to admit though that I have never used rice, always made it with Oat Groats, which gives it a very hearty texture and nutty flavour.
Easy to make with a whole chicken cut into pieces or any other chicken parts.
Just a wonderful recipe with very unique flavours!
I've made this dish a number of times and it never disappoints. To those who found the chicken bland, I would suggest using thighs only, since they add more flavor to the dish. The flavors in this very easy one-pot meal are simply wonderful!
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