Bukharan Shabbat Chicken Palov

Tina Wasserman
Recipe by
Tina Wasserman

Bukhara is now Uzbekistan and Tajikistan, but its culinary heritage can best be defined as an amalgam of Turkish and Iranian food traditions. Historically, Bukhara also had a strong Jewish presence, which led to this delicious Shabbat chicken recipe that I've adapted for the cook who has no time to boil and debone chicken!

Ingredients
1 1/2 pounds boneless chicken breasts
Salt and fresh-ground pepper to taste
2 Tablespoons corn or peanut oil, divided use
1 medium onion, chopped into 1/2-inch cubes
2 cups coarsely shredded carrots (about 2)
2 apples (such as Jonagold or Gala, can also substitute quince for 1 apple)
1/2 cup raisins
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 cups canned chicken broth
1 cup basmati rice
Directions
  1. Slice the boneless chicken breasts into 1/4-inch slices. 
  2. Sprinkle with salt and pepper.
  3. Heat a 3-quart saucepan over high heat for 20 seconds. Add 1 tablespoon of the oil and heat for 10 seconds. Reduce heat to medium high if oil begins to smoke. Add the chicken pieces and sauté for 2 minutes until lightly golden. Remove chicken and set aside.
  4. Add the remaining tablespoon of oil to the pan and heat for 10 seconds. 
  5. Add the onions and sauté until lightly golden.
  6. Add the carrots and apples and sauté an additional 5 minutes until soft.
  7. Return the chicken to the pot and stir.
  8. Add the raisins and seasonings.
  9. Microwave the broth and the rice, covered, for 5 minutes on high.
  10. Add the rice and broth to the pot with the rest of the ingredients. Stir gently.
  11. Reduce the heat to medium. Cover the pot and simmer for 15 minutes or until rice is tender.
Additional Notes
  • Although sautéing boneless chicken breasts is quicker than poaching whole chicken pieces in water, you need to be very careful not to overcook the boneless white meat. If available, try boneless chicken thighs. 
  • Do not add salt to rice cooked in prepared chicken broth, as the broth contains enough salt. 
  • Julienned carrots are available in small bags at many markets. These may be substituted for the 2 coarsely shredded carrots.