Chicken Pilau
2 tb Oil
1/2 c Butter
Chicken pieces (4-6)
1 lg Onion; sliced
1 c Chopped dried apricots
1/2 ts Cinnamon
1 Orange; grated rind of
Salt and pepper to taste
1 c Plain yogurt
1 1/2 c Long grain rice
2 tb Slivered almonds
Heat oil and 2 tablespoons butter in large, deep skillet. When butter is
foaming, cook chicken pieces until golden brown. Remove from pan and let cool.
Add onion to pan and sauté until golden. Add apricots; sprinkle with cinnamon,
orange rind, salt and pepper.
Remove bones from chicken pieces and shred meat. Mix yogurt with onion mixture.
Cover shredded chicken with yogurt mixture and set aside for 20 minutes.
Cook rice in boiling salted water 10-12 minutes. Drain and rinse with boiling
water. Let dry for 3-4 minutes. Heat 3 tablespoons butter in heavy pan or
casserole dish. Stir half of the rice into pan. Pour chicken mixture over rice,
then cover with remaining rice. Season with salt and pepper.
Preheat oven to 350°.
Melt 2 tablespoons butter and spoon over rice. Cover pan and bake 15-20 minutes.
Brown almonds in remaining butter. Sprinkle on top of rice and serve
immediately.
Makes 4 servings.