Pilaf with chicken and prunes

Cookinero 30 November 2022

Pilaf with chicken and prunes, of course, differs from the classic one, with lamb, tail fat and whole heads of garlic, but it is easier to prepare and is guaranteed to turn out even for not the most experienced chefs. The main thing is to find good rice, which in the process of steaming will not turn into porridge. You can push yourself up and buy a Devzira, but a more affordable long-grain basmati will do. Why do we put prunes? It gives the dish a sweet and sour, rather refined note! From ourselves, we note that even the most ardent adherents of the classic version like pilaf with chicken and prunes. Try it yourself and see that our recipe is really very successful!

How to cook Pilaf with chicken and prunes

Step 1

Pilaf with chicken and prunes

Prepare rice for pilaf. Pour it into a bowl and rinse several times until the water runs clear. Strain into a sieve, then transfer to a clean bowl. Pour warm water over the rice, add a pinch of salt and leave for an hour at room temperature. Throw on a sieve. Divide the head of garlic into cloves and peel each.

Step 2

Pilaf with chicken and prunes

Wash prunes for pilaf thoroughly with running water. Transfer to a small bowl. Pour warm water over and leave for 15 minutes at room temperature. Wash greens, dry and chop. Peel the onion and cut into half rings. Wash and peel carrots. Cut into long strips.

Step 3

Pilaf with chicken and prunes

Cut the chicken into small pieces. In a cauldron or pan with a thick bottom, heat the vegetable oil strongly, until smoke appears. Fry onions with carrots until golden brown. Add zira, turmeric, salt and pepper. Stir and cook over medium heat for 5 minutes.

Step 4

Pilaf with chicken and prunes

Add the chicken pieces and, turning occasionally, cook until golden brown, about 7 minutes. Add previously prepared greens and mix.

Step 5

Pilaf with chicken and prunes

On top of the chicken with vegetables and herbs, spread the rice in an even layer. Pour boiling water into the container through a slotted spoon (so that it covers the rice with a layer 2 cm thick).

Step 6

Pilaf with chicken and prunes

Stick garlic cloves and prunes into the rice. Reduce the fire to a minimum and cook the pilaf without a lid until the liquid is absorbed. Then tightly close the cauldron or pan and cook for another 20 minutes.

Pilaf with chicken and prunes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute brown rice, but it will require a longer cooking time and more water. Adjust by adding 10-15 minutes to the simmering time and check for doneness.
Dried apricots, raisins, or dates make great alternatives to prunes, offering a similar sweet contrast to the savory flavors.
Replace the chicken with chickpeas or tofu, and use vegetable broth instead of water for added flavor. Keep the spices and cooking method the same.
Store cooled pilaf in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying out.
Yes, pilaf freezes well. Portion it into airtight containers or freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Add a pinch of cayenne pepper, chopped fresh chili, or extra black pepper when cooking the onions and carrots for a spicy kick.
Serve with a simple cucumber and tomato salad, yogurt sauce, or grilled vegetables for a balanced meal.
Yes, after sautéing the chicken and vegetables, transfer everything to the rice cooker, add rice and water, and cook using the standard rice setting.
Halve all ingredients for 2-3 servings. Keep the cooking times the same but watch closely as smaller quantities may cook faster.

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