Shireen Palow (Afghan Orange Rice with Chicken)

Karry Hosford
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.

Yield:

6 servings (serving size: 2 thighs or 1 breast piece, 3/4 cup rice mixture, and 1 tablespoon pistachios)

Recipe from

Nutritional Information

Calories 408
Caloriesfromfat 23 %
Fat 10.5 g
Satfat 3.6 g
Monofat 3.9 g
Polyfat 2.1 g
Protein 27.2 g
Carbohydrate 51.5 g
Fiber 2.1 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 604 mg
Calcium 35 mg

Ingredients

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

Preparation

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.

Note:

Marie Simmons,

March 2004