Diet pilaf with chicken breast and prunes
4 servings
90 minutes
Dietary pilaf with chicken breast and prunes is a light and aromatic dish of Uzbek cuisine that retains the traditional taste of pilaf but with healthier ingredients. Tender chicken breast adds softness and a rich protein flavor, while prunes contribute a light sweetness and an exquisite fruity note. Barberry, cumin, and turmeric create a unique Eastern aroma. Thanks to the special cooking method, the pilaf turns out fluffy and rich. This dish is perfect for those who watch their diet but do not want to give up delicious and hearty food. It is served hot alongside fresh vegetables or herbs, making it even more balanced. It is great for both family dinners and festive tables, bringing Eastern warmth and comfort to the meal.
1
Wash the chicken breast, cut it into pieces, and fry it with one teaspoon of vegetable oil. Place it in a pot with a thick bottom.
- Chicken breast: 150 g
- Vegetable oil: 2 tablespoons
2
Clean, wash the onion and cut it into large half-rings.
- Onion: 2 pieces
3
Clean, wash the carrots and cut them into large sticks.
- Carrot: 2 pieces
4
Fry the onion for 2 minutes over medium heat and add the carrot. When the onion and carrot are slightly fried, add a pinch of cumin. Turn off the heat and cover.
- Onion: 2 pieces
- Carrot: 2 pieces
- Cumin (zira): to taste
5
Wash the rice five times to remove the starch. Place it in a pot with the meat and cover with cold water by 2 cm. Add onion and carrot to the pot. Also add salt, spices for pilaf, bay leaf, black pepper, a bit of chili, and turmeric.
- Long-grain rice: 250 g
- Salt: to taste
- Pilaf spice blend: 1 teaspoon
- Bay leaf: 2 pieces
- Red chili pepper: to taste
- Turmeric: pinch
6
Place a head of garlic in the center. Also add dried barberry and chopped prunes. Cook for 10 minutes uncovered on high heat. Stir, cover with a lid, and cook for another 10-15 minutes.
- Garlic: 1 head
- Dried barberries: 20 g
- Pitted prunes: 5 piece
7
Let the pilaf sit covered for 20 minutes.