Chicken With Golden pilaf

Chicken with Golden Pilaf

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 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almonds

Heat oil in Dutch oven until hot.
Cook chicken over medium 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 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, 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.