An Uzbek rice dish made using ingredients you can easily find in any grocery store.

DRH
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice in a bowl; cover with warm water.

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

  • 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.

  • 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.

  • 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.

Cook's Notes:

If using frozen chicken tenders, thaw them first.

Tips

If cutting by hand instead of in a food processor, cut onion into matchstick-sized pieces. Slice carrots into thin rounds.

Nutrition Facts

769.8 calories; 21.1 g protein; 100.7 g carbohydrates; 31.2 mg cholesterol; 678.1 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
09/04/2018
I skipped the cherries but it was still delicious dish Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/04/2018
I skipped the cherries but it was still delicious dish Read More
Rating: 5 stars
09/04/2018
I skipped the cherries but it was still delicious dish Read More