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Pilaw with chicken and carrots
Pilaw with chicken and carrots
added by babure

This dish way not look wonderful, but is tastes great and is very satisfying on a cold evening. It can be prepared advanced and does not need to much attention while cooking, so perfect for entertaining guests and cooking at the same time. And the smell that starts spreading when finished will delight everybody. The recepie comes originally from Bucharian jews.

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Prep time
  • 15 min
Cook Time
  • 2 h
Servings
  • 6-8
Ingredients
  • 1 chicken, divided into 8 pieces
  • 700 g carrotts, sliced with the potatoe pealer
  • 1 large onion, sliced
  • 200 g longgrain rice (best is wholeweal)
  • 1 handful raisins
  • salt, pepper
  •  
  • salad:
  • 1/2 cucumber
  • 2 tomatoes
  • 1/2 onion
  • parsley or coreander green
  • (1/2 avocado)
  • lemon juice
  • olive oil
  •  
, , , ,
Directions
1)Soak the rice in hot water until all preperations are done, as well as the raisins. 2)Brown the chicken parts especially on its skin (it is important to leave the skin on the meat! in order to achieve a nice taste) in a heavy pot in a little bit of oil. The chicken will set their fat free. 3) put the chicken aside and brown the onions in the pot. Add 1/3 of the pealed carrots. Season with salt. Put the chicken on top, then the remaining carotts. Add rice and raisins, then close the lid. Additional water is usually not necessary, since the water from the carots and soaked rice is usally enough. Put a lid on top that closes firmly. Cook on a low flame until a nice smell comes out of the pot. Do not open until finished, othwerwise it might start burning.. Cut all the sald incredients in small peaces, toss them and serve with the pilav.
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