Qabli Palaw

Ingredients for 6 servings:

• 4 cups basmati rice
• 10 pieces of chicken (preferably thighs)
• 3 m.-large onion(s), yellow
• ½ cup olive oil
• 2 tbsp olive oil for the carrots and almonds
• 5 tsp salt
• 1 cup chicken broth
• 3 large carrots
• 1 cup raisins
• ½ cup almond flakes
• 3 tbsp cane sugar
• ¾ cup water
• 2 tsp cumin powder or garam masala
• 1 ½ tsp cinnamon powder
• ½ tsp black pepper
• 12 cups water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Northern Afghan national dish with chicken

Preheat the oven to 260°C (500°F). Place the rice in a bowl of water and then drain it in a colander. Repeat this step three times. Wash and dry the chicken, then set it aside. Chop the onions. Choose a pan large enough to hold all the chicken pieces. Add 1/2 cup of oil to the pan, sauté the onions over high heat, stirring quickly until they begin to brown (5-10 minutes). Don’t let them burn! Add the chicken to the pan and sprinkle with 3 teaspoons of salt. Cook the chicken over medium heat for a few minutes, turning occasionally, until golden brown on all sides. The onions will begin to caramelize and turn into a thick sauce. Add 1/4 cup of the chicken broth and continue stirring to prevent the chicken from burning. Once the liquid has reduced, add another 1/4 cup of chicken broth, bring to a boil, cover, and simmer for 10 minutes. The sauce should turn dark brown. While the chicken is cooking, cut the carrots into matchstick-length, not-too-thin sticks. In a large skillet, add 3/4 cup of water and bring to a boil. Then add the carrots and cook for 5-7 minutes, until they are tender and turn a deep orange color. Watch closely to prevent them from boiling over. Once the carrots are done, discard any remaining liquid from the skillet. Add the remaining 2 tablespoons of oil, the raisins, almonds, and sugar to the carrots. Cook over medium-high heat for about 3 minutes, stirring occasionally. The raisins will look plump, and the carrots will have a nice sweet flavor. Remove the skillet from the heat, wrap the mixture in aluminum foil, and set aside. Remove the chicken pieces from the broth and set aside. Stir the cumin, cinnamon, and black pepper into the broth. Simmer for another 5 minutes to thicken the sauce. Meanwhile, measure 12 cups of water and the remaining 2 teaspoons of salt into a large pot with a fitting lid. Bring it to a boil and add the rice to the water. Cook the rice until al dente. Immediately drain the rice through a sieve and return it to the empty pot. Then add the sauce from the chicken skillet and mix well. Transfer the rice to the earthenware pot, top with the chicken pieces, and place the aluminum packet containing the almonds, raisins, and carrots next to it. The pot is finally ready for the oven. Bake the earthenware pot for 15 minutes at 260°C, then reduce the temperature to 120°C. Cook for another 20 minutes. Place the chicken pieces on a large platter and cover with the rice. Sprinkle the carrots, raisins, and almonds over the rice. I recommend simple salads as a side dish.