Persian Chicken and Rice
"Posted for ZWT 6. This actually comes from the small Middle Eastern country of Oman. As for cutting the dried apricots, I suggest using kitchen scissors or shears dusted with flour. It makes them much easier to cut."
photo by Annacia
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 2 tablespoons butter (1/4 stick)
- 1 (2 1/2-3 lb) chicken, cut into 8 pieces
- 1 medium onion, chopped (about 1 cup)
- 1⁄2 cup chopped dried apricot
- 1⁄3 cup raisins
- 2 (14 1/2 ounce) cans chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄2 cups uncooked long-grain rice or 1 1/2 cups uncooked whole grain rice
directions
- In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It is a great recipie but mostley in iran when we want to serve chicken with rice we cook the chiken in tamato juice and some spices like saffron ( iranian saffron) the tomato juic and onion help the chicken to be more delicuos and have a better smell :) if you had any question about iranian food you can ask me thank for your recipie;) -
What a delight. I made just one serving for myself and I wish I'd made 2 so that I'd have leftovers. Since it was just me tonight I used a chicken breast and cut back on the rice to 1/3 cup and still had more than I could use tonight so a good amount went into the fridge (yay). I likely used 1/2 a tsp or more of cinnamon but I'm a devout cinnamon lover and that worked for me. Both the apricots and raisins were very plump and tender at the end of cooking. It's very easyt too, you have to love one pot dishes :D. Thanks very much Jackie.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
