Afghan Chicken Kabouli

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (940ml) chicken broth 4 cups (940ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Raisins and almonds, for garnish (optional) Raisins and almonds, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced tomatoes, ground cumin, ground coriander, ground turmeric, and saffron threads. Cook for a few minutes until the tomatoes are softened.
5. 5.
   Pour in the chicken broth and season with salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   While the chicken is simmering, bring a large pot of salted water to a boil. Add the drained basmati rice and cook until it is al dente. Drain the rice and set aside.
7. 7.
   In a separate large pot, layer the cooked rice and the chicken mixture. Start with a layer of rice, followed by a layer of chicken, and continue until all the rice and chicken are used.
8. 8.
   Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro. Optionally, sprinkle raisins and almonds on top for added sweetness and crunch.
11. 11.
    Serve the Chicken Kabouli hot and enjoy the delightful flavors of Afghan cuisine.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the chicken with chickpeas or tofu.
• Add a pinch of cinnamon for a warm and aromatic flavor.
• Serve the Chicken Kabouli with a side of yogurt and cucumber salad for a refreshing contrast.
• If you prefer a spicier dish, add a chopped chili pepper to the chicken mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chicken Kabouli as a main course, accompanied by a fresh salad or yogurt sauce. It pairs well with warm naan bread or steamed basmati rice.

Presentation advice

To present the Chicken Kabouli beautifully, garnish it with a sprinkle of fresh cilantro and a handful of raisins and almonds. The vibrant colors and textures will make the dish visually appealing.