| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Afghan |
Afghan |
6 |
servings |
INGREDIENTS
| 5 |
c |
– water |
| 4 |
|
Chicken legs and |
| 4 |
|
Chicken thighs; loose skin |
|
|
; discarded |
| 1 |
c |
Dried chick-peas; soaked in water |
|
|
; overnight & drained |
| 2 |
md |
(1 cup) onions; chopped |
| 1 |
|
Rib celery w/leaves; sliced |
| 1 |
lg |
Carrot; sliced diagonally |
| 1 |
|
Zucchini; (1/2 lb) sliced |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground cuminseed |
| 1/4 |
c |
Fresh coriander; chopped |
| 1/4 |
c |
Fresh dill; chopped |
| 1/4 |
c |
Lemon juice |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 2 |
c |
Raw rice; well rinsed |
| 1/4 |
c |
Corn oil |
INSTRUCTIONS
STEW
RICE
CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to stew. The stew &
rice are served separately.
1. To prepare stew: Bring water to a boil, add chicken pieces, &
remove foam as it cooks. Add chick-peas, onions, celery, carrots,
zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate
heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.
2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
& cook over moderate heat for 5 mins. Drain rice in colander & rinse
w/cold water. Return rice to pan and pour oil over all. Cover pan &
cook over low heat for 1/2 hr. No other water is added & rice cooks
only moisture clings to it after rinsing. The rice will develop a
crisp bottom layer.
Serve rice & stew separately. Each diner takes their own portion of
rice & covers it w/as much stew as they wish. Serve warm.
VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
used in place of chicken, but cooking will take longer. Cook beef
stew over moderate heat for 1 hour. Add coriander, dill, & lemon
juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
beef is tender.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 225 Calories (kcal); 19g Total Fat; (74% calories from
fat); 11g Protein; 3g Carbohydrate; 53mg Cholesterol; 769mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 3 Fat; 0 Other Carbohydrates
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