Serresh Pollo Persian Chicken And Rice With Fried Onions Raisi Recipes

SERRESH POLLO (PERSIAN CHICKEN AND RICE WITH FRIED ONIONS, RAISI

Steps:

• Preheat oven to 400 degrees F.
• On low heat, melt 2 ounces of the butter, add salt and pepper to taste and baste chicken thighs with molten butter.
• Bake thighs at 400 degrees F for about 45 minutes.
• While thighs are baking, prepare basmati rice.
• Some minutes before the thighs are done, slice onions and fry in remaining butter (I know, it's a LOT of butter, but that's correct).
• As soon as onions are translucent, salt to taste, then add raisins, heat through (don't let the mixture burn!), then add barberries, turn off heat and let stand until barberries are warmed, too.
• Place chicken thighs and rice on plates, top rice with onion-raisin-barberry mixture.
• Serve with green salad.
• Enjoy!

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.