Chicken Plov & Achichuk Salad

Golden chicken rice comes with a fresh tomato, onion and herb salad.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 560 kcal · Protein 14 g · Carbs 57 g · Fat 32 g

Ingredients

• For the plov:
• 1 cup onion, sliced into wide half rings
• 1 cup carrot, cut into thin strips
• 1 cup chicken fillet, cut into small pieces
• 1 cup jasmine rice (don't wash)
• 1–2 tbsp raisins
• 1 tbsp barberries
• 1 tbsp cumin
• ½ cup neutral oil
• 2 cups water
• salt, to taste
• Achichuk
• 4 large, sweet tomatoes
• 1 small onion
• 1 chili pepper
• fresh basil
• fresh cilantro
• olive oil
• salt
• black pepper

Method

1. Heat the oil in a deep pan. Brown onion first, then add chicken and cook until both are deep golden without burning.
2. Add carrot, cumin, raisins and barberries. Pour in about 2 cups hot water, cover and simmer 10 minutes.
3. Spread rice over the surface without mixing into the meat. Cover 10 minutes, salt lightly and stir only the rice layer. Cover for about 20 more minutes until water is absorbed.
4. Salt to taste, combine all layers and rest covered for 10–15 minutes.
5. For achichuk, mix finely chopped onion, chilli and herbs with oil and seasoning; leave 10 minutes. Gently fold in thinly sliced tomatoes.