Chicken Plov (Azerbaijan)

Name: Chicken Plov (Azerbaijan)
Cook time: PT90 MinutesM
Yield: Feeds 4 serving(s)

90 Minutes

Feeds 4

At the heart of Azerbaijani cuisine, Plov is a beautifully layered rice dish, often infused with saffron, and cooked with tender chicken, fragrant spices, and dried fruits like apricots or raisins. What sets Chicken Plov apart is the careful preparation, where the rice is parboiled and then steamed to achieve its signature fluffy texture, while the chicken is slow-cooked. Traditionally served at weddings and feasts. Thank you so much Nazrin Ibadova!

Ingredients

1kg chicken legs and thighs

150g full-fat yoghurt

1 tsp salt

450g long grain basmati rice

250g butter

3 large onions thinly sliced

100g dried apricot, halved

100g barberries

50g pitted dates

50g golden raisin

75g peeled chestnuts, chopped

qazmaq

2 Tbsp full-fat yoghurt

1 egg

½ tsp turmeric

1 tbsp flour

1 large pinch saffron

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Coat the chicken in yoghurt and 1 teaspoon of salt. Bake in the oven for 30 minutes, or until fully cooked with crispy, golden skin.

Step 3

Cook the onion in a large glug of oil for 25 minutes until very golden and caramelised. Add in the dried fruit and chestnut and 100g of butter. Cook for another 4 mins until the butter has melted.

Step 4

Rinse the rice thoroughly. Add it to a large pot of boiling water and par-cook for 4 minutes. Then strain it.

Step 5

Mix all the ingredients for the qazmaq together. Then, fold in 4 heaping tablespoons of rice with the yoghurt mixture.

Step 6

Melt 100g of butter in a large pan. Once it starts sizzling, pour in the yoghurt-coated rice (qazmaq).

Step 7

Combine the saffron with 1 tablespoon of boiling water and let it steep for 5 minutes.

Step 8

Mix the saffron water with the remaining rice and pour it over the yogurt-coated rice in the pan.

Step 9

Dot the rice with 50g of butter, cut into small cubes.

Step 10

Use the handle of a wooden spoon to make a few holes in the rice to allow steam to escape.

Step 11

Cover the pot opening with a clean tea towel, then place a well-fitting lid on top. Increase the heat until the rice starts steaming, then reduce the heat and let it steam for 35 to 40 minutes. Once done, flip the rice and enjoy the crispy texture.