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.