Shireen Palow (Afghan Orange Rice with Chicken)

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.