Shabat Hameen (old-style Oven Chicken For Sabbath)

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Jewish		4	Servings

INGREDIENTS

1		Chicken, 3 pounds wing tips
		and excess fat removed
1	c	Recipe for Khinta Pockets
		see below
2	c	Raw rice, well rinsed
4	c	Homemade chicken broth
1	T	Tomato paste
1/2	t	Salt
4		Eggs, hard-cooked for 10
		minutes

INSTRUCTIONS

Sephardic Cooking, Copeland Marks  I have a had various versions of
hameen, that ubiquitous Sabbath  chicken and rice whose origin is
Baghdad. The Calcutta (India)  Baggages have another style of hameen
and there have been many modern  modifications that have cropped up
according to family tastes. This  is an old-style version.  Stuff the
chicken with the khinta stuffing and sew up aperture. Put  the rice,
chicken broth, tomato paste and salt in a large pan and  bring to a
boil, then simmer over low heat for 10 minutes. Place the  chicken in
the center of the pan and place the eggs in their shells  around it.
Tightly cover the pan and put in a 200-degree F. oven .  (Traditionally
this dish was placed in an oven for about 10 hours,  overnight, on
friday afternoon and served for the Sabbath lunch.)  The rice should be
dry but still have some moisture and the chicken  should be brown.
Serve warm ... rice, chicken and eggs altogether.  Posted to
JEWISH-FOOD digest V97 #009  From: Pat Gold <plgold@ix.netcom.com>
Date: Sun, 1 Sep 1996 14:14:43 +0000

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 637 Calories From Fat: 208 Total Fat: 23.2g Cholesterol: 264mg Sodium: 442.8mg Potassium: 226.5mg Carbohydrates: 82.9g Fiber: 6.2g Sugar: 1.1g Protein: 30g