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Persian Chicken and Rice
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- SERVES
- 3
- COOK TIME
- 55 Min
This comes from a small Middle Eastern country called Oman. It's been passed down and made easier along the way, and we thank the viewer who sent it to us!
What You'll Need
- 2 tablespoons (1/4 stick) butter
- 1 chicken (2 ½ to 3 pounds), cut into 8 pieces
- 1 onion, chopped (about 1 cup)
- 1/3 cup chopped dried apricots
- 1/3 cup raisins
- 2 (14 ½ ounce each) cans chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups uncooked long- or whole-grain rice
What to Do
-
In a large soup pot, melt butter and cook chicken about 15 minutes, until brown on all sides; remove chicken to a platter.
-
Add onion, apricots, and raisins and saute over medium heat 2 to 3 minutes. Add chicken broth, salt, pepper, and cinnamon and bring to a boil. Add rice and mix well.
- Return chicken to pot; reduce heat to low, cover, and cook about 25 minutes or until all liquid is absorbed and chicken is cooked through.
Notes
We suggest using kitchen scissors or shears to cut the apricots into small pieces. If you dust them with flour first, it sure makes them easier to cut.
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