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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


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