Chicken Plov

Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 770 Calories

Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• ½ cup dried cherries
• 3 cups water
• 2 tablespoons ground cumin
• 1 ½ teaspoons minced garlic
• 2 cups uncooked white rice
• 2 tablespoons ground coriander
• 1 large yellow onion, halved
• 4 large carrots, peeled
• 4 chicken tenders, cut into 1/2-inch cubes

Recipe Instructions

Step 1

Place rice in a bowl; cover with warm water.

Step 2

Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.

Step 3

Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.

Step 4

Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.

Step 5

Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.