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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 23%
  • Fat: 10.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.1g
  • Protein: 27.2g
  • Carbohydrate: 51.5g
  • Fiber: 2.1g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 604mg
  • Calcium: 35mg

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

  1. 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.
  2. 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.
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