Chicken Palau

Noshejan Afghan Masala Chicken Palau captures the heart of Afghan cuisine with its fragrant blend of spices, succulent chicken, and perfectly cooked rice. Each bite offers a harmonious mix of flavors that reflects the richness and depth of traditional Afghan cooking.

Servings

6

Prep Time

24 Hours

Cook Time

2 1/2 Hours

Ingredients

3 lbs bone-in, skin off chicken thighs

6 tbsp Noshejan Afghan Masala + more for dusting

4 large onions, diced

1 1/4 cups olive oil

Hot water

4 cups basmati rice, rinsed & soaked

Instructions

Combine the chicken and 3 tbsp Noshejan Afghan Masala in a mixing bowl. Mix well, coating all pieces evenly. Cover and marinate overnight or at least one hour.

In a large pot, heat 1 cup oil over medium-high heat. Add the onions and cook until lightly browned, about 15 minutes. Stir frequently.

Add the chicken to the onions and cook for 15 minutes, mixing well and stirring often.

Add the remaining Noshejan Afghan Masala and enough hot water to cover the chicken. Bring to a boil, cover, reduce heat, and simmer for 45 minutes. Stir occasionally.

Uncover, bring the heat up to medium-high, and cook for an additional 15 minutes. Remove from heat.

Heat the oven to 500°.

In a large oven-safe pot, bring enough water to a boil to cook the rice. Heat over high heat and bring to a boil. Add the rice and cook for 5 minutes, stirring occasionally. Drain the rice.

Add half of the rice back to the pot, spreading evenly along the bottom. Place the chicken on top of the rice. Sprinkle some Noshejan Afghan Masala on top of the chicken.

Cover the chicken with the remaining rice. Top with a dusting of Noshejan Afghan Masala, the onions, remaining olive oil, and any remaining liquid from the chicken pot.

Make three small wells in the rice down to the bottom of the pot with a wooden spoon.

Cover and bake for 30 minutes.

Serve hot with a side of plain Greek yogurt.