Chicken with Golden Pilaf
This is the traditional Afghan fried chicken.
2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almonds
Heat oil in Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
Sprinkle with 1 teaspoon salt.
Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.
Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
Cook and stir onion in butter in 2-quart saucepan until tender.
Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Serve chicken with rice; top with almonds.
Yields 6 to 8 servings.
