Upside Down Chicken Palo

By Dr. Reema Zereh

Traditional Afghan Flavors, My Way

Servings: 4

Chicken: 12 drumsticks (3 per person)

Rice: 4 cups uncooked basmati rice

Marinating Time: Overnight

Oven Temperature: 400°F

Chicken Cooking Time: Approximately 30–45 minutes

A creative twist on traditional Afghan Chicken Palo, featuring fragrant, golden-brown basmati rice topped with beautifully roasted chicken drumsticks. A celebration of Afghan flavors, homemade spices, and the joy of cooking.

Ingredients

Chicken Marinade

• 12 chicken drumsticks

• 2 teaspoons salt, or to taste

• 1 teaspoon freshly ground black pepper

• 6 garlic cloves, minced

• 2 tablespoons Flavor mixed spices

• 1 teaspoon turmeric

• Juice of 2 fresh lemons

• ¼ cup olive oil

• ¼ cup coconut aminos

• 1 cup labneh yogurt

Seasoning quantities are suggested measurements based on the original ingredients.

Afghan Palo Rice

• 4 cups basmati rice

• 3 tablespoons sugar

• Homemade chicken broth, quantity adjusted to the rice cooker’s requirements

• 3 tablespoons olive oil

• 1–2 tablespoons homemade Afghan haft masala

Garnish

• Fresh lemon wedges

Step 1: Marinate the Chicken Overnight

1. Pat dry all 12 chicken drumsticks.

2. In a large bowl, combine the labneh yogurt, olive oil, coconut aminos, lemon juice, garlic, turmeric, black pepper, salt, and Flavor mixed spices.

3. Mix thoroughly until the marinade is smooth.

4. Add all 12 drumsticks and coat each I

   piece generously.

5. Cover and refrigerate overnight.

Reema’s Tip: The overnight marinade allows the spices, garlic, and lemon to penetrate the chicken while the labneh helps create a rich, flavorful coating.

Step 2: Roast the Chicken

1. Preheat the oven to 400°F (204°C).

2. Arrange the 12 marinated drumsticks in a single layer on a large baking tray. Use two trays if needed to avoid overcrowding.

3. Roast for 20 minutes.

4. Flip each drumstick.

5. Continue roasting for another 10 minutes.

6. Check the internal temperature and continue cooking as needed until every drumstick reaches at least 165°F (74°C) in the thickest part, without touching the bone.

The chicken should have a beautiful golden-brown finish.

Step 3: Prepare the Afghan Palo Rice

1. Wash the 4 cups of basmati rice thoroughly.

2. Soak in water for 1 hour, then drain.

3. In a saucepan, heat 3 tablespoons of sugar until caramelized and amber-colored.

4. Carefully add warm homemade chicken broth, stirring until the caramel dissolves.

5. Transfer the soaked rice to the Aroma rice cooker with water for the initial steaming stage.

6. Steam for approximately 7 minutes, until partially cooked.

7. Drain the remaining liquid.

8. Add the caramelized chicken broth, olive oil, and homemade haft masala to the rice cooker.

9. Return the partially cooked rice and distribute it evenly.

10. Select the Brown Rice setting and cook until the rice is tender and fluffy.

Reema’s Tip: The caramelized sugar gives the Palo its signature golden-brown appearance, while homemade chicken broth and haft masala provide its distinctive Afghan flavor.

Step 4: Assemble the Upside Down Chicken Palo

1. Select a long, elegant serving platter.

2. Spread the fragrant Palo rice across the bottom.

3. Arrange all 12 roasted chicken drumsticks beautifully on top.

4. Garnish with freshly cut lemon wedges.

5. Serve immediately while warm.

From My Afghan Kitchen to Yours

Tradition gives us our roots, but creativity allows us to make those traditions our own.

My Upside Down Chicken Palo brings together the comforting flavors of Afghan cooking with a fresh presentation. Instead of hiding the chicken beneath the rice, I let the golden roasted chicken take center stage.

Same Afghan soul. A different presentation. Made with love.

Dr. Reema Zereh

Enjoy every bite!