Chicken Plov

1. 1

   Place rice in a bowl; cover with warm water.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.