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Categories:
olive oil white onions kosher salt chicken thighs cumin paprika garlic carrots chicken brown rice golden raisins
Viewed: 11 - Published at: 6 years agoIngredients
- 18 cups Olive Oil
- 2 whole White Onions, Diced
- 2 teaspoons Kosher Salt
- 4 whole Skinless Chicken Thighs, Cut Into Eight Pieces
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 5 cloves Garlic, Minced
- 1- 1/2 whole Carrots, Sliced Julienne
- 1 cup Chicken Stock
- 3 whole Quinces, Quartered And Cored
- 4 cups Cooked Brown Rice, Seasoned With Salt And Cumin
- 1/4 cups Golden Raisins
Method
- Heat oil in a large skillet over medium heat and then toss in the onions with a teaspoon of Kosher salt.
- Saute the onions until tender, about 3 to 4 minutes.
- Add the chicken and cook for about 3 more minutes.
- Next add the spices, remaining salt, garlic, carrots and chicken stock.
- Cover and cook for about 5 minutes.
- Then remove the lid, add the quinces and simmer, uncovered, for 20 to 25 minutes, or until liquid is reduced by about two-thirds.
- Serve over brown rice and sprinkle with golden raisins.
- Traditional Uzbek service is to pile the rice on a large serving platter and top with the chicken and quinces.
