Bukharian chicken and potatoes, kov roghan, is a Central Asian one-pot savory, succulent braise. While that dish is commonly made simply with chicken, potatoes and onions, in Central Asia and the former Soviet Union, cooks often combine fruit and meat in stews, braises and pilafs, like plov. Among the varieties of dried fruit used, prunes (dried plums) are a cherished ingredient and appear in both savory and sweet recipes. In fact, my grandmother, who immigrated from Ukraine, often cooked her chicken (or duck) with prunes; particularly for special occasions. Similarly, in “A Taste of Russia,” author Darra Goldstein shares a recipe for a Ukrainian braised chicken dish that includes woodfire-smoked prunes, which impart an earthy, burnt note to any dish they’re included in.
In “Samarkand: Recipes & Stories from Central Asia & The Caucasus”, authors Caroline Eden and Eleanor Ford include a recipe for “Chicken, Potato, and Prune Hotpot” that reads like a variation of Bukharian kov rohgan and is reminiscent of Persian morgh o aloo (chicken and dried plum stew). This cross-regional connection isn’t coincidental –– the relationship between Persian and Soviet food stems from centuries of Persian cultural and culinary influence in Central Asia, which later became part of the Russian Empire and Soviet Union, leading to a fusion of food traditions. This exchange was further enriched by the Bukharian Jewish community, whose Judeo-Persian heritage helped shape the region’s cuisine. Situated along the Silk Road and isolated from other Jewish communities for centuries, they preserved and adapted Persian and Turkic flavors within the broader Central Asian and Russian culinary landscape.
With that said, variations of meat and starch with prunes appear beyond Central Asia and across the diaspora. This timeless combination makes for a hearty one-pot meal, easily prepared with minimal ingredients on a stovetop, or even in a slow cooker. This recipe is inspired by my family, as well as the aforementioned cookbook authors. It may seem counterintuitive, but the prunes impart a subtle molasses-like sweetness that embellishes and enhances, rather than overpowers, the savoriness of the chicken and potatoes. A touch of tomato paste adds umami, while a hint of hot chili offers a very subtle kick. Simmered with stock, this brothy chicken dish is best served with bread to sop up all that warming liquid.
Notes:
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- The finished dish can be stored in the fridge for up to four days. It can also be frozen for up to one month, and reheated, covered, in a 350°F oven until warmed through.
- This dish works best when prepared in a large Dutch oven or heavy deep skillet with a tight- fitting lid. Your chicken should be nestled into the dish in an even layer, as opposed to stacked on top of each other.
One Pot Chicken with Potatoes and Dried Fruit
This chicken and potato braise, infused with prunes for a subtle sweetness, showcases the rich fusion of Central Asian, Persian and Soviet culinary traditions in a hearty, one-pot dish.
- Total Time: 1-6 hours 10 minutes
- Yield: Serves 4-6
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5–3 lbs), or substitute with equal weight whole chicken legs
- 1 lb potatoes, such as Yukon Gold or red potatoes
- 1 small onion
- 2 large shallots, or substitute with an additional onion
- 4–5 cloves garlic
- 3 Tbsps tomato paste
- ½ tsp red pepper flakes or aleppo pepper (optional)
- 1 ¾ cups chicken or vegetable stock
- 1 bay leaf
- ½ cup pitted prunes
- oil, as needed
- salt and pepper, to taste
Instructions
- Start by preparing your ingredients: Pat the chicken dry, and generously season both sides with salt. Scrub your potatoes and, leaving the peel on, and cut them into 1”-thick wedges. Peel the onion and shallots, and slice them into similar-sized wedges as the potatoes. Smash the garlic, and remove the peels; leave the cloves whole.
- In a large Dutch oven or deep skillet over medium-high heat, add a drizzle of oil. Once hot, place the chicken skin-side down and allow it to brown for 4-5 minutes (try not to move it as it browns). Once browned on one side, flip the chicken over and brown for 3-4 minutes on the opposite side. Transfer to a plate and reserve. (Note: You can skip the browning step for the slow cooker, but it will make the final dish less visually appealing and slightly less flavorful.)
- Lower the heat to medium, and to the same pot, add the wedges of onions and potatoes. Season with salt and pepper. If the pot looks dry, add another generous drizzle of oil. Lightly brown the onions and potatoes for about 3-4 minutes.
- For the stovetop: Add the smashed garlic cloves, tomato paste and red pepper flake (if using). Sauté for 2-3 minutes, until fragrant.
- Nestle the browned chicken back into the pot, making sure each piece is in an even layer (not stacked on top of each other). Add the stock and bay leaf to the pot, bring the liquid up to a simmer, then cover and simmer on low for 30 minutes.
- Add the dried prunes and simmer for an additional 15-20 minutes, or until the chicken is cooked through (at a temperature of at least 165°F), and the potatoes are tender when pierced with a knife or fork. Adding the prunes later will help them from following apart and disintegrating into the braise.
- For the slow cooker: Add the potatoes, onion, garlic, tomato paste, bay leaf, and pepper flake (if using) to the bottom of the slow cooker. Top with the browned chicken in an even layer, then add the stock. Cover and cook on low for 5-6 hours or on high for 2 ½-3 hours, until chicken is cooked through to an internal temperature of 165°F, and the potatoes are tender. About 20-30 minutes before the dish is done cooking, add the dried prunes; make sure to tuck them in under the liquid. Serve ladled with a little of the broth.
Notes
- The finished dish can be stored in the fridge for up to four days. It can also be frozen for up to one month, and reheated, covered, in a 350°F oven until warmed through.
- This dish works best when prepared in a large Dutch oven or heavy deep skillet with a tight- fitting lid. Your chicken should be nestled into the dish in an even layer, as opposed to stacked on top of each other.
- Prep Time: 10 minutes
- Cook Time: 1-6 hours
- Category: Dinner
- Method: One-pot
- Cuisine: Bukharian
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