| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Arab |
Mc-recipe, Poultry, Spices, Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
|
Skinless chicken breasts; bone-in |
| 2 |
tb |
Rice flour |
| 1 |
ts |
Ground cardamom |
| 5 |
c |
Milk |
|
|
Ground cinnamon; for garnish |
| 1 |
c |
Sugar |
| 2 |
tb |
Rose water |
INSTRUCTIONS
Boil the chicken breasts until well-cooked. Remove the bones from the
chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the
cardamom. Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk. Add the rose water and bring to a boil over low
heat. Add the blended chicken to the milk and stir. Add the rice flour,
stirring constantly until the mixture thickens. Pour the mixture into a
dish and leave aside to thicken. Sprinkle with ground cinnamon, and place
in the refrigerator to cool.
SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom
www.bayarea.net/~emerald/caravan/ Site has information about the history of
cardamom, its storage, uses and folklore and mail order. Busted by
phannema@wizard.ucr.edu (jan 1998)
Notes: Sidreyat Al Dajaj - Saudi Arabia
PATH'S QUESTION: 1 cup sugar?
Recipe by: Caravanserai: Recipes with Cardamom
Posted to MC-Recipe Digest V1 #1018 by KitPATh <phannema@wizard.ucr.edu> on
Jan 16, 1998
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