Chicken Plov & Achichuk Salad

One-pan chicken rice with cumin and dried fruit, paired with a fresh tomato salad.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 490 kcal · Protein 12 g · Carbs 62 g · Fat 21 g

Ingredients

• For the plov:
• onion 1 cup
• carrot 1 cup
• chicken 1 cup
• jasmine rice 2 cups
• raisins 1-2 tbsp
• barberry 1 tbsp
• cumin 1 tbsp
• neutral oil 1/2 cup
• water 4 cups
• salt
• For the achichuk salad:
• 4 tomatoes
• 1 small onion
• 1 chili pepper
• basil
• cilantro
• olive oil
• salt and black pepper

Method

1. Cut onion into wide half-rings, carrots into strips and chicken into pieces. Fry onion in hot neutral oil until light brown.
2. Add chicken and continue frying until the onion is deeply browned without burning. Add carrots, spices, raisins and barberries, then 4 cups water.
3. Cover, bring to a boil and simmer for 10 minutes. Spread 2 cups rice over the top without mixing through.
4. After 10 minutes, season and stir only the rice layer. Cover and cook for 20 minutes more, until liquid is absorbed.
5. Mix all layers, cover and rest for 10–15 minutes. Adjust salt.
6. For the salad, finely chop onion, chili and herbs. Combine with olive oil, salt and pepper; rest for 10 minutes. Add thinly sliced tomatoes and toss gently.