Tag: chicken

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(125) England Day 1 – Chicken and Mushroom Pie

Welcome to England where we will spend 4 days having classic dishes that make you think “quintessential England.” Most of these dishes we had never heard of, but we won’t be forgetting them that’s for sure!

Source: sykescottages.co.uk

England is apart of the UK and borders Wales, Scotland, the Irish Sea, the Northern sea, the English Channel, and neighbors with Ireland and the Isle of Man. With all that said you can never be further than 70 miles from the ocean due to its several coast lines. England is the largest country of the United Kingdom and mostly comprised of flat land, however the northern aspect has its mountains and hills. It is home to Stonehenge in the South and Windsor Castle just west of London.

A traditional English meal consists often of meat and vegetables. Potatoes are a common staple whether it be in their main form or in fry form (fish and chips anyone?). Roasting, smoking, boiling, and pie making are some of several different preparations of food. Cornish pasties, scones, and Yorkshire pudding are some of the classic treats enjoyed here.

Chicken and mushroom pie is a common pie enjoyed throughout Great Britain complete with a creamy filling and a puff pastry crust. This flavor combination is one of the most popular and we can see why! The actual origins of chicken pie are found in Greece where they started serving artocreas without the pie top. The Romans later on added a top crust which made the beginnings of the chicken pies we known and love today.

In the 16th century when Britain began to make their own chicken pies they were decorated with flowers and other fancy designs mostly for the royals or the higher class. I couldn’t locate the origins or history of this particular flavor pairing however I’d assume its simple ingredients made it easier to prepare throughout the region.

I was left with extra filling (the issue with converting a 8 small pie recipe to 1 large pie) however that really wasn’t much of a problem! I skipped the traditional short crust pastry and regret not attempting it at this time, but I feel this was one I made during the week and it was just a lot easier to attempt with a premade crust. I had no issues getting all the ingredients and the filling prep was easy.

For our first day in England it was well spent. Thyme was a flavor note that carried through the dish, the filling very cream and stew-like. The mushrooms brought a subtle nuttiness, overall the flavors were very comforting. Unfortunately the crusts were too tough to eat (over cooked 😣) which would get a big thumbs down from some of you diehards out there, but trust us it was worthy of a 8.5/10 rating!

England’s Chicken and Mushroom Pie

This savory pie has a nice creamy filling that pairs well with the tender chicken and mushrooms. This recipe uses premade pie dough to keep things simple!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British, English, European
Servings 8

Ingredients
  

  • 1 lb chicken breast cut into cubes
  • 10.5 oz chestnut mushrooms sliced
  • 2 medium leeks finely sliced
  • 2 tbsp butter softened
  • 2 tbsp flour
  • 2 cups chicken stock
  • 1/4 cup white wine
  • 1/2 cup double cream heavy cream
  • 3 tbsp olive oil
  • 2 tbsp thyme leaves
  • 1 egg + 2 tbsp water whisked together for brushing
  • 1 premade pie crust I used Pillsbury

Instructions
 

  • In a large skillet add the olive oil turning the heat to medium. Allow leeks to cook for 5 minutes.
  • Add the chicken and cook on all sides for about 5 minutes, then add in the mushrooms. Pour in the wine and season with salt and pepper. Allow the wine to evaporate then add a third of the chicken stock. Let it simmer until the chicken is fully cooked.
  • In a saucepan add the butter and allow it to melt on medium-low heat then whisk in the flour. Add in the remaining chicken stock and whisk to prevent lumps from forming. Turn the heat to low and allow the sauce to thicken. Once thickened add to the pan with chicken. At this time preheat the oven to 375
  • Add the thresh thyme and double cream cooking for another 5 minutes until fully incorporated and thickened more.
  • Grease pie plate and place 1 layer of pie dough in plate, press the bottom down to fit the sides. Add filling to nearly the height of the plate to decrease the chances of it bubbling over (like mine did). Secure top pie dough on top using fork to press down edges. Brush with egg wash and place in oven cooking until golden brown- rotate half way through if oven isn't convection. Baking time should take 50 minutes to 1 hour.
  • Allow pie to cool for 10-15 minutes before serving. We ate the pie without sides but if you are feeding a crowd side dishes of mashed potatoes, salad, or sautéed green beans are good options!

Notes

I had additional filling that didn’t fit in the pie- I adapted the original recipe in which 4 smaller pies were made using homemade dough.
Keyword Chicken, Chicken Pie, England, Europe, European, Pie
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(122) Palestine – Musakhan

Source: roughguides.com

The state of Palestine is not recognized world wide, but is found in the middle east bordering Israel and Jordan. Over time the size of this region has shrunk to a fraction of what it once due to results of wars, some conflicts are still ongoing. Palestine is known for several of the holiest sights and has been inhabited since the Stone Age. It is also home to the world’s oldest olive tree believed to be 4,000 years old.

Palestine is full of beloved traditional foods that spans maqlouba and knafeh to better known middle eastern delights like falafel and hummus. The cuisine can differ based on climate and region. The West Bank is known for taboon bread, lentils, and seafood; Gaza has more variable spices and enjoy chili peppers. For something sweet Palestinians turn to pastries filled with nuts, cheeses, or dates.

Today’s dish musakhan also known as muhammam is a Palestinian classic. Musakhan translates to “heated up” in Arabic and is accurately named because all the ingredients are heated up separately. This national dish is one of few ingredients yet still brings a burst of flavor and it has a standout flavor- sumac! I had never tried it before and was glad to check a new flavor off the list. It is said the darker the sumac the higher the quality. All of these ingredients are commonly found in the Palestine kitchen. It can be served with yogurt or soup, but often is eaten alone.

Oh my goodness, my poor eyes! Cutting all those onions made me run to the tissues! Unfortunately my local grocery store was out of pine nuts, but I could secure the rest of the ingredients. The taboon bread was substituted with flatbread which is pretty similar. Once I added the sumac to the onions this wonderful lemon aroma filled the kitchen. I was pleasantly surprised!

This dish went two ways for us- I loved the vibrant, citrus notes of sumac with the sweet onions. The seasoning was warming and the flatbread was a nice vessel for the combination. If you’ve never tried sumac before you will like it if you enjoy lemon or citrus flavors, however Ian thought it was too much of a good thing. He felt the sumac was too strong and the dish was too different. I feel with some other vegetables added to the mix and slightly less sumac we could bump the rating higher. Maybe the pine nuts would have made a difference! Averaging it out we rated this one 7/10.

Let us know if you try it out or if you are a sumac lover too!

Palestine’s Musakhan

This Palestinian classic is so beloved it is considered their national dish. Full of spice and tanginess you can enjoy this dish with a side of thick yogurt, salad, soup, or as is!
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Middle Eastern, Palestinian
Servings 4

Ingredients
  

  • 1 chicken cut into 4-6 pieces or 4-6 chicken thighs bone-in
  • 2 cups extra virgin olive oil
  • 8-10 onions sliced thinly
  • 2 medium sized taboon bread or flatbread
  • 1/3 cup sumac + 1 tbsp the darker the color the better
  • 1 tbsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • pinch of nutmeg
  • salt and pepper to taste
  • pine nuts to garnish (optional)

Instructions
 

  • First prepare the chicken. Preheat the oven to 375 and place chicken in a lined baking dish. Drizzle the chicken with olive oil and rub the chicken evenly with the seasonings (except the sumac). Place in the oven and allow to cook 40-50 minutes or until fully cooked. I typically turn the pan half way through since my oven isn't convection.
  • In a large pot heat the olive oil on medium heat. Add the onions and allow to sauté for 30-40 minutes until softened, but not browned. By adding a little salt to begin with it will help with browning. Once onions are done you can add the sumac saving the last tbsp for garnish.
  • To assemble add the chicken to the oil/onion mixture allowing it to pick up the flavors, lay the onions evenly on the flat bread then top with the chicken. Evenly distribute the last tbsp of sumac over the dish and garnish with pine nuts if using. Optionally you can place the flat bread into the oven at 350 with the toppings and allow to crispen for 10 minutes or so. Enjoy!
Keyword Chicken, Middle Eastern, Palestine, Sumac
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(121) Myanmar – Shan Noodles

Myanmar, formerly known as Burma, is a Southeastern Asian country that is found beside Thailand, Laos, China, Bangladesh, The Bay of Bengal, and Andaman Sea. The country is well known for following the Buddhism religion and its vast collection of pagodas (pictured below), there are over a whopping 10,000 throughout the country. Lesser known about Myanmar is the 130 ethnic groups that reside here. The government has sorted these groups into 8 ‘races’, Bamar making up 70% of the population. With the numerous ethnic groups there are over 60 languages spoken.

Old Bagan, Myanmar. Source: Spraktidningen.se

Burmese cuisine is as diverse as its ethnic groups going back to the longstanding agricultural practices and trades with neighboring countries. Traditionally when in Myanmar you would eat sitting on a bamboo mat and food would be served on a low table known as a daunglan. Staples of a Burmese kitchen include rice and rice noodles, fish and soy sauces, tomato, a large variety of warming spices, fresh and dried seafood, meats (beef is less likely), ginger, and an array of fresh vegetables to name a few. A phrase used to describe the food of Myanmar is “chin ngan sat” which means sour, salty, and spicy.

The dish we made for Myanmar is called shan noodles, a meal of noodles as the name implies with chicken or pork with a tomato-based sauce. It originated in Shan state which is located in the eastern part of the country and is often served at breakfast time. Sometimes you will find this meal served over broth.

I enjoyed the simplicity of the recipe and the ingredients. We always have rice noodles in our pantry since Asian cuisine is common in our weekly rotation. I prepared my dish with more of a chopped approach were as the original recipe recommended finer preparation (i.e. the peanuts and onions). This was easily made during the week.

This dish is all about balance- sweet to spicy and textures. The peanuts brought a great salty crunch. The ginger gave the dish a nice kick and we found the tomato sauce very unique. I would be curious how this would have been with a chicken broth, let us know in the comments if you have tried it in soup form. We rated our Myanmar meal 8.5/10.

Shan Noodles

A well balanced sweet and spicy noodle dish that is easy enough to make in your week night rotation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Burmese
Servings 4

Ingredients
  

  • 6 tbsp vegetable oil
  • 1 lb chicken or pork chopped into bite-sized pieces
  • 10 oz dried shan noodles thicker rice noodles
  • 2 onions chopped
  • 6 garlic cloves minced
  • 1 1 inch piece of ginger peeled and finely chopped
  • 8 tomatoes chopped
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp chili powder optional but recommended
  • 8 tbsp peanuts chopped
  • 2 scallions chopped for garnish

Instructions
 

  • Place the dried noodles in a bowl of cold water, bring a large pot of water to a boil and place the noodles in. Turn off the heat.
  • Heat the vegetable oil up in a wok or large fry pan. Fry the garlic, ginger, and onions for 6-8 minutes on medium/low heat.
  • Add chili powder and mix well. Then add chicken/pork, tomatoes, and tomato paste stirring to combine. Then add the soy sauce and sugar increasing heat to medium. Allow to cook for 15 minutes, stirring occasionally. The tomatoes should be crushed and juices released.
  • Drain the noodles and serve a "handful" sized amount for each person. Top with chicken/pork mixture and garnish generously with peanuts and scallions. Enjoy!
Keyword Asia, Burmese, Myanmar, Noodles, Shan Noodles
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Kenya Day 4 – Garlic Kuku Kienyeji

Our final Kenyan recipe had a lot of promise. A homemade spice blend and a solid ingredient list made for an exciting cooking journey. The recipe can be found here.

Kuku Kienyeji translates to “free range chicken.” Unfortunately my chicken was a Hannaford special 😅, but nonetheless this recipe calls for a whole chicken that you cut into sections for cooking. This more natural chicken traditionally takes longer to prepare thus the boiling is the first step of the cooking process. In some preparation I found people would use other parts of the chicken including gizzards and liver. I did not partake with that!

At the time I had questioned some of the preparation and was sad to see the chicken cook down to the point it fell off the bone. For anyone using store bought whole chicken I think browning the chicken on all sides at a higher heat and cooking over half way through before adding it to the vegetable mixture could give that aesthetic the blog has. Other sources this meal was definitely had more of a stew appearance. It is a lengthy cooking process with a homemade seasoning which if you don’t have a spice grinder could seriously add on time.

To round out our Kenya food tour we were unfortunately underwhelmed once again! The clove was too powerful and made it less appetizing. We found the mix of veggies and chicken was nice and it was spicy without being “too spicy” of course minus the clove.. Also the chicken cooked so long it fell off the bone making the presentation a let down compared the the reference. This one ranked lower at 5/10. It probably is just cook error🙃

Switching gears, we will next visit Norfolk Island!

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(113) Philippines – Adobo Chicken

The Philippines is an Asian country made up of 7.6k islands of which only 2k are inhabited. The Philippines are known for their beautiful beaches and picturesque landscapes like the one pictured below.

Source: science.org

The cuisine of The Philippines is unique due to the diverse ethnolinguistic groups and tribes over the thousands of islands. Much of Filipino cuisine was created several centuries ago and have since evolved into known dishes today such as paella, lechon, adobo chicken, and lumpia to name a few. This country is also one of the world’s largest producers of coconut. Vinegar is also known as a very crucial element in Filipino cuisine as you will read more about below.

Of course the dish we chose is a very well known dish and is often the first food to be associated with Filipino food- chicken adobo! When I was researching the Philippines, my friend Eric who is half Filipino, steered me in the direction of this mouth watering plate. He has made us this meal on multiple occasions so I already had a good idea how good it would taste. Adobo, a salt, vinegar, soy sauce, and black peppercorn marinade has been around since the precolonial period. The indigenous people would use vinegar and salt to help preserve food in the tropical climate.

This was another easy dish! I marinated the chicken overnight in order to get as much flavor as possible and while it cooked I could get the mushrooms and onions prepped. When everything was cooking I got the rice going and prepared the salad. Although it was a steady hour of cooking with minimal breaks it can be done during the week.

Yum! This chicken was so delectable, the mushrooms were tender and full of flavor, and the salad was refreshing and spicy! We loved that the ingredient list was minimal and not overwhelming. The meal overall was well rounded and a crown pleaser. We rated it 8/10!

Adobo Chicken with Mushrooms and Onions – The Philippines

Paige
This super savory chicken uses simple ingredients and is easy to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Asian, Filipino

Ingredients
  

Adobo Chicken

  • 6-8 chicken thighs preferably bone-in with skin on
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 4 garlic cloves minced
  • 1 tbsp black pepper corns
  • 4 bay leaves
  • 1 tbsp olive oil

Mushrooms and Onions

  • 1 onion diced
  • 8 oz mushrooms I used portobello, diced
  • 3 tbsp soy sauce
  • 3 tbsp white vinegar
  • 2-3 garlic cloves minced
  • 1 tbsp olive oil
  • 1/2 tbsp black pepper corns
  • 1 bay leaf

Instructions
 

Adobo Chicken

  • Marinade all ingredients for a minimum of 4 hours, I marinated mine overnight for more flavor!
  • Preheat oven to 375 degrees, place chicken with marinade in dutch oven and cook for 30 minutes covered.
  • Flip chicken over and cook for another 30 minutes or until chicken is cooked through. When flipping chicken drizzle marinade over the top to give chicken a glaze.
  • Serve chicken with jasmine rice or a salad. We decided to do both.

Mushrooms and Onions

  • Prep mushrooms and onions while garlic simmers at medium heat in skillet.
  • Add mushrooms and onions to garlic with remaining ingredients, allow to simmer until cooked through. Serve on top of jasmine rice and chicken.
Keyword Adobo, Chicken, Cooking Every Country, Filipino, Mushrooms, Onions, Soy Sauce, The Philippines, Week night meal
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(109) Iran – Zereshk Polo Ba Morgh (Persian Saffron Chicken)

Source: tehrantimes.com

Iran, a country we hear about in the news way too often for negative reason but not in this post! Iran, the second largest country of the middle east, is situated in western Asia bordered by Iraq, Turkey, Armenia, Azerbaijan, Turkmenistan, Afghanistan, Pakistan, the Persian Gulf, and Caspian Sea. The climate depends on where you reside in the country- major regions include desert (the majority of the country), mountainous, and coastal. Pictured above is western Iran.

My saffron substitute- turmeric!

Iranian cuisine is full of savory spices that is sure to warm you up, especially on a day like today -it’s full on snowstorm mode in Western Maine! Iranians also LOVE their tea! It is custom to drink tea after every meal and at gatherings- typically it will be black tea without milk. Rice is at the heart of many Persian meals accompanied by meat (often lamb or chicken), salad, yogurt, and vegetables. Some of Iran’s largest exports are caviar, saffron, and pistachios; saffron especially being big in their cuisine. Saffron was also apart of today’s dish too, but to cut costs I found a reasonable substitute right at my local grocery store- turmeric root! If you decide to purchase saffron one thing to note is the color of the threads. The quality of saffron can be determined by the color of the threads, the darker color implying a higher quality.

Zereshk polo ba morgh which translates to barberry rice with chicken is the meal I chose to make to represent Iran. This dish is often enjoyed at celebratory events and gatherings. Saffron might seem like the key ingredient, here but the real star is the barberry. I had never heard of barberries and thought this was something to add to my Amazon cart and I’m glad I did. They’re a little smaller than a raisin and have a tart flavor that compliments savory meals. This well rounded meal has multiple components and a lengthy ingredient list, but isn’t too complicated to make. You can find the recipe here!

Preparing this colorful meal was pretty simple and most of the time was the chicken simmer in the pot which only required my attention every 25-30 minutes to make sure nothing was burning or sticking. The salad I cut up in advance, the mint topping coming from dried mint from the garden!

I had a good feeling about this one, the Middle Eastern dishes always seem to knock it out of the park and I was right on the money! The flavors were bold and vibrant, the chicken was very tender, and the berries brought a beautiful burst of tartness that elevated the dish to the next level. This is yet another dish that will be added to our personal collection, bravo Iran! We rated this one 9.75/10!

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(103) Micronesia – Coconut Chicken Curry

Micronesia, officially known as the Federal States of Micronesia is a country that spans over 600 islands and even more atolls in the western Pacific Ocean. The name Micronesia comes from the Greek words “mikros” meaning small and “nesos” meaning island. The main country is made up of four island states: Chuuk, Pohnpei, Yap, and Kosrae. This Oceania country was once a territory of Spain, Germany, and Japan. During World War II Japan had a Navel Base at Truk Lagoon (also known as Chuuk Lagoon) which now is a hot spot for scuba diving to explore the several ship wrecks and other sunken army vehicles along with the reclaiming coral reefs. Another spot to visit in Micronesia is the ancient city that was built between 1200 and 1500 on a coral reef and is the only one of its kind.

Source: Planet of Hotels

As an island nation, Micronesia depends on natural resources for much of its cuisine. Taro, bread fruit, coconut, banana, and yams are the most common staples. Shellfish, pig, and chicken are the primary proteins on the islands. Many inhabitants grow raise their own livestock and harvest the above staples. There is a mix of eastern and western influences due to its prior inhabitants, every state also having its own distinct cuisine. Rice is an important element and can be found served with every meal. Micronesians also take care with their seasoning, a step that shouldn’t be skimped.

The meal I prepared for mighty Micronesia is a coconut chicken curry. I couldn’t find much on origins, I summed it up to a flavor fusion from its culinary influences. You can find the recipe here.

The cooking and preparation was easy and was done in half an hour. The steps were simple and easy to follow. I had no complaints! As a bonus I used coconut milk to make a fragrant coconut rice, (in Jonathan voice) yasss queen!

Micronesia served up a flavorful curry with beautiful colors from the array of veggies. The spices were comforting and not too strong. The variety of ingredients gave nice contrasting textures. We thought this dish deserved 7.75/10 as a rating.

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(99) Guadeloupe – Chicken Colombo

Source: cntraveler.com

Welcome to Guadeloupe, an archipelago of 12 islands and is a French territory. It can be found in the Northeastern portion of the Caribbean by Monserrat and Dominica. This nation is home to one of the tallest peaks of the Caribbean which so happens to be an active volcano. At nearly 5,000 ft, La Soufrière is situated in Basse Terre, the capital of Guadeloupe, on the Western part of the region. The original indigenous name for Guadeloupe was Karukera which translates to “island of beautiful waters.”

Guadeloupian cuisine is similar to other surrounding Caribbean islands. Local produce, seafood, and creole seasonings can be found on the menu. Rum or as the locals call it “rhum” is the preferred alcoholic beverage and is made on the island. Colombo is the national dish of Guadeloupe and was what we decided to make today. Colombo’s origin stems from Indian laborers that worked in the sugar cane plantations of Guadeloupe and Martinique in the 19th-20th century. Colombo is a type of curry that includes the following ingredients: coriander, cumin, fennel, turmeric, allspice, fenugreek, pepper, and yellow mustard seeds. Make your own chicken colombo here!

Cooking and preparation was easy to follow. Luckily this recipe also had directions to make colombo seasoning- I will admit I did not have “fenugreek” so I omitted it. I let the chicken marinate prior for the recommended amount of time which is an important step. Too many times have I cut time short to marinate the meat and it shows! I will admit when I added the coconut milk my heart skipped a beat- one of my favorite ingredients!

It looked like it had potential but I thought it was water down in flavor. Definitely could omit some of the water to let the coconut milk flavor pull through more. I felt it should have been cooked less for a better texture, but it was well seasoned. Unfortunately we thought the dish fell flat and was rated 6/10.

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(96) Cape Verde – Canja

Source: responsibletravel.com

Cape Verde brings us to our 96th country, which is an archipelago nation that can be found in the Atlantic Ocean off the west coast of Africa. It wasn’t inhabited until Portuguese explorers discovered the islands in the 15th century. The country is made up of 5 islets and 10 islands, only 9 of which are inhabited. Charles Darwin made his first stop at the capitol Praia when on his HMS Beagle voyage. The island of Cabo Verde is home to the third largest nesting site for Loggerhead turtles in the world. What makes this country a desirable vacation destination is the year-round warm climate, low rainfall, and ideal conditions for wind surfing.

The cuisine of Cape Verde has a heavy West African influence along with Portuguese and Southwestern Europe. Being an island nation locals rely on natural resources such as fish and produce. A very popular drink called grogue, which is a rum drink made from distilled sugar cane is often enjoyed by locals.

The dish I chose to make doesn’t scream island nation, but definitely was fitting for the time of year. Canja is a chicken soup with rice and veggies that is often made when someone is feeling sick, for special occasions, or when mourning the loss of a loved one. There are alternates to this dish in Portugal and Brazil with the exact origins unclear. To recreate this dish click here.

The cooking process was enjoyable. It was pretty relaxed and with my Crime Junkie Podcast on I was in my element chopping up the veggies. The entire apartment smelt amazing like a warm hug on a winter day -wasn’t that poetic?

This was a hearty, creamy chicken soup that felt like comfort in a bowl. I typically drift towards chicken and rice soups over chicken noodle personally. We felt it could have used more herbs and seasoning than what it called for, but overall was definitely a good, well rounded meal. We we gave an averaged rating of 7.25/10.

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(95) Afghanistan – Kabuli Palau/Qabili Palau

Buddhas of Bamiyan, a UNESCO World Heritage Site in Afghanistan. Source: WorldAtlas.com

Doesn’t Buddas of Bamiyan look like something out of Star Wars? Welcome to Afghanistan, a landlocked country situated between Pakistan, Iran, Turkmenistan, Uzbekistan, Tajikistan, and China. It holds the title for the most flag changes out of any other country- a total of 26! This country is known for its extreme weather due to its large range of elevation of 23,734ft between its highest and lowest points and contrasting arid and mountainous terrains. The world’s oldest oil paintings have been found in Afghanistan and date back to 650 BC. Lastly did you know Afghans have been asking for their national game buzkashi or goat grabbing to become an Olympic sport? Wouldn’t that be interesting..

The cuisine of Afghanistan has influence from India, Persia, and Central Asia. Rice using usually found at the base of every meal accompanied by meat (lamb and chicken mostly), nuts, fruit, and vegetables. Tea like in many countries is a sign of hospitality and often shared between family and friends. The recipe I decided to make is called Kabuli Palau, also known as Qabili Palau which is Afghanistan’s national dish! This decadent dish was first made by the upper class Afghans, but over time as society became wealthier the dish was made all over the country despite status. The name then changed from Kabuli Palau to Qabili Palau. Its said that the ability of a Afghan woman to make this dish will effect her marriage prospects (dramatic eye roll)..

To help myself out I decided to cook the carrot, raisin, and almonds the night before so that I wasn’t so crunched on time during the week. The recipe was easy to follow and used basic cooking techniques. The chicken smelled so lovely while it cooked!

What a beautiful dish! I knew from the get go it was going to be delicious. The warmth from the seasoning for the rice and meat is well balanced with the caramelized carrots, almonds, and raisins. Overall it left me feeling completely satisfied! We have already made this meal again since it was originally made, it is now part of my repertoire. We rated it 8.75/10.

Afghan Kabuli Palau

This savory meal has layers of flavor including tender chicken, well seasoned rice, and a caramelized carrot, almond, and raisin topping. This meal is one of our favorites
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine Afghan, Middle Eastern
Servings 6 people

Ingredients
  

  • 2 cups white rice basmati/jasmine
  • 5 tbsp olive oil
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1.5 lb chicken I used boneless thighs
  • 1 tsp garam masala
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 1 tsp salt
  • 1/2 cup sliced almonds
  • 1 cup raisins
  • 1 1/2 cups carrots thinly sliced
  • 2 tsp sugar

Instructions
 

  • Heat 4 tbsp oil in dutch oven/large pot on medium heat and cook onions until golden. Then add garlic cooking for 3 minutes or until fragrant.
  • Add the chicken to the onions and garlic allowing chicken to brown on all sides. While chicken is cooking add all the spices and salt and pepper.
  • Once chicken is browned add 1 1/2 cups water and cover. Allow chicken to cook for one hour at a simmer.
  • While the chicken is cooking prep your carrots and almonds. Heat pan at medium heat and toast almonds. Once slightly colored remove from pan. Fill pot with water and add 1 tbsp salt, get this boiling for the rice.
  • With the pan still at medium heat, add 1 tbsp olive oil the carrots sautéing until they are slightly colored. Next add the raisins and cook until raisins "plump up." Add the sugar to the pan and mix raisins and carrots together. Once everything is caramelized return this mixture to the almonds and set aside.
  • Once your water is boiling add the rice and cook about 6 minutes or until rice starts to soften (YOU DON'T WANT TO FULLY COOK RICE). Drain the water from rice.
  • When the chicken is finished remove from pot and reserve 1/2 cup of broth. Add rice to remaining broth and layer chicken in the rice making a few "holes" in the rice to allow steam through. Pour the reserved broth on top. Place pilaf mixture of carrots, raisins, and almonds in tin foil pouch and place on top of rice/chicken.
  • Allow rice to cook fully at medium heat with pot covered. Once rice is done it is time to assemble the meal! Layer chicken with rice then pilaf mix. Enjoy!
Keyword Afghan, Afghanistan, Chicken, Cooking Every Country, Middle Eastern, pilaf, spices