Chicken with quinces and pilaf Bukhara
Another Uzbek dish - simple in terms of ingredients, but very tasty
Preparation steps
- Put the whole chicken in lukewarm salt water and leave for an hour and a half to two. Then dry it well and rub it with spices (you can also buy some chicken mix).
- Cut the quinces into small cubes or coarsely grate them and fill the chicken with the mixture. Spread sour cream on the outside of the saw.
- Put a little oil in the tin, spread some quince on the bottom and then put it in the tin and saw. Pour melted butter or margarine over it and bake at 180 to 200 degrees Celsius for about an hour and a half, ie the meat is well cooked and the crust is crispy.
- For the rice with raisins - pilaf Bukhara - first fry the chopped onion in thin crescents in hot oil. Add the coarsely grated carrots, then add a cup of water, salt, pepper and cumin (not cumin!) And well-washed raisins, which we have previously soaked for about ten minutes in lukewarm water. Then add rice, salt, a little pepper, stir and pour in enough water to cover the rice by about 1.5 cm. Cook over medium heat in an open pan until the water is off the surface of the rice, then in a covered pan over low heat, let the rice simmer until it absorbs all the water.
