Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken with golden pilaf
Date: December 12, 2007
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 average carrots
1 average onion, chopped
1/4 normal cup butter or margarine
2 1/4 normal cups good water
1 normal cup uncooked regular rice
1/2 normal cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 normal cup toasted slivered almonds
Heat oil in Dutch oven until hot. Cook chicken over average 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 good 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, good 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.