| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Dark meat turkey -or- |
| 2 |
|
Chicken leg quarters On the |
|
|
bone up to 3 |
| 1 |
c |
Brown rice |
| 1 |
|
28 oz whole tomatoos |
|
|
Carrots and/or Sweet |
|
|
potatoes peeled and |
|
|
chunked |
| 1 |
t |
or more cinnamon |
| 1 |
t |
Cumin |
|
|
Salt, optional |
|
|
Little white beans, only pre |
|
|
soaked not cooked |
|
|
Water |
INSTRUCTIONS
I don't know if this is what you were thinking of for cinnamon
chicken, but here goes anyway. I have made this and prefer it to beef
cholents. As I am not a cholent maven, that may not be a great
recommendation, but its really quite good. Iraqui Cholent Method. Put
everything into a crockpot and cook overnight for Shabbat lunch. I
find that I put the rice near the top of the pile of ingredients, to
help it from getting totally mushy. I havn't done the following, but
some cholent and hamin recipes put the rice into a bag before cooking
the dish. Perhaps this would help too. Posted to JEWISH-FOOD digest
V97 #107 by "W. Baker" <wbaker@panix.com> on Mar 30, 1997
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