Persianstylechickenandrice Recipes

PERSIAN STYLE CHICKEN AND RICE

Steps:

• Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
• Turn the rice cooker on and while that is cooking, prepare the rest.
• Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
• Chop up the roast chicken meat roughly and set aside.
• Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
• Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
• Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
• Add the cooked rice and the rest of the butter, stir fry for about five minutes.
• Add the chicken, almonds, berries and sumac and stir through.
• Add the fresh coriander, cook for another minute, then serve.

PERSIAN CHICKEN AND RICE

Steps:

• 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.

PERSIAN CHICKEN

Steps:

• Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
• In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
• Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
• Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
• Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
• This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.