INGREDIENTS

INSTRUCTIONS

Combine the cherries and sugar in a 2 to 3 quart saucepan, and,
stirring gently, bring to a boil over high heat.  Reduce the heat to
low and simmer uncovered for 2 or 3 minutes, or until the cherries
have softened somewhat and given off most of their liquid.  Remove
from the heat. In a heavy 3 to 4 quart casserole, heat the olive oil
over moderate heat until a light haze forms above it.  Pat the  chicken
completely dry with paper towels and sprinkle it inside and  out with
salt. Brown the chicken in the hot oil, turning it  frequently with a
large spoon or tongs and regulating the heat so  that the bird colors
quickly and deeply without burning. Place the  chicken on a plate and
add the onion slices to the oil remaining in  the casserole.  Stirring
frequently, cook for about 10 minutes, or  until the slices are richly
browned.  Return the chicken and all of  the juices which have
accumulated on the plate to the casserole, add  the ½ cup of water and
bring to a boil over high heat. Reduce the  heat to low, cover tightly
and simmer for about 30 minutes, or until  the chicken is tender.
Transfer the chicken to a plate, set aside 2  tablespoons of the
cooking liquid and discard the onion slices.  When  the bird is cool
enough to handle, cut it into 6 or 8 serving pieces.  Meanwhile, bring
6 cups of water to a boil in a heavy 4 to 5 quart  casserole with a
tightly fitting lid. Pour in the rice in a slow,  thin stream so the
water does not stop boiling. Stir once or twice,  boil briskly for 5
minutes, then drain the rice in a sieve. Pour the  reserved chicken
cooking liquid and 4 tablespoons of the melted  butter into the
casserole and stir them together. Add half of the  rice and, with a
spatula or spoon, smooth it to the edges of the  casserole. Cook
uncovered over moderate heat for 5 minutes, then  remove the casserole
from the heat and add the chicken and half of  the reserved cherries.
Spread the remaining rice on top and pour in  all the remaining
cherries and their cooking liquid.  Cover tightly  and cook over low
heat for 15 to 20 minutes, or until the rice is  tender. To serve,
spoon about a cup of the rice into a small bowl,  add the remaining 4
tablespoons of melted butter and the dissolved  saffron and stir until
the mixture is bright yellow. Place a layer of  rice on a heated
platter.  Arrange the chicken on top of it, cover  the chicken with the
remaining rice and cherry mixture. Sprinkle the  saffron rice on top.
With a metal spatula, lift the rice crust from  the bottom of the
casserole and arrange small pieces of it around the  edge of the
platter.  92 of 116  Source: Time Life Series: Middle Eastern Cooking
"circa  69"  MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439
28.8k  (1:102/125) Ã. Area: International Cooking
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.Ã.Ã .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Msg#: 66 Date: 24 Mar 95 23:22:00 From:
EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid
East 093-116
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Ã.Ã. Ã.Ã.Ã.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 360
Calories From Fat: 226
Total Fat: 25.6g
Cholesterol: 40.7mg
Sodium: 981.1mg
Potassium: 354.4mg
Carbohydrates: 29.6g
Fiber: 2.1g
Sugar: 26.3g
Protein: 5.4g