Persian Polo Chicken

Persian Polo Chicken

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 4

    • About This Recipe

    “I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.”

    Ingredients

  • 500gbasmati rice
  • 1mediumonion
  • 5tablespoons margarine or 5tablespoonsoil
  • 1largeroasting chicken, jointed
  • salt and black pepper
  • 1tablespoonraisins( or more)
  • 150gapricots, dried
  • 1teaspooncinnamon, ground

    • Directions

  • Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
  • Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
  • Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
  • Bone the chicken if you like.
  • Wash and cook the rice, but do not steam it.
  • It should be just partially cooked.
  • Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
  • Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
  • Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
  • The cloth will capture the steam rising from the rice and help to make it fluffy.
  • Serve all mixed together.

    • Reviews

  • “WOW! I loved it, its so tasty and yummy, I licked my fingers clean to the last bite:)I especially loved the apricot sauce, that was yum!”

  • “A good Persian recipe.When attempting to cook this type of food though I believe that the cook should have some previous experience with this cuisine, or be cooking along with someone who is familiar with texture, consistancy, and general outcome of the dish being prepared.Also, consider using sugar as you would salt and pepper to “fine tune” your food right before serving it!”

  • “I made it for a pot luck . and was a much appreciated ..”

  • “My sister in law taught me the same recipe,except that I use oil instead of margarine. My DH doesn’t like cinnamon in it, but I still manage to throw in a pinch.”

  • “Great recipe!I did the following different though:Used a roasting chicken and cooked it entirely in the pan with all the ingredients plus I added brown sugar, cilantro (I just love cilantro on anything!) and water where I cooked on low for an hour or so.Had it with challah to soak up the juices and wild mushroom rice.Delicious, this is a family favorite!”

  • “This was nice…add juice to top of rice as well and it would be better.”

  • “This was very good!I used chicken breasts cut into largechunks and added some chopped sweet potatoes, which went very well with the other ingrediants.Will make this recipe again.This is also one of those recipes that is better the next day after the flavors have a chance to settle and blend.”

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