Fantastic Trick Of Making A Chicken With Eight Drumsticks

CATEGORY	CUISINE	TAG	YIELD
	Chinese		1	Servings

INGREDIENTS

12		Nice drumsticks, pulkes
1/4	c	Oil
1/4	c	Honey
1/4	c	Soya sauce
2		Big shredded onions
1/2	c	Water
24		Pitted black prunes
3		Sweet potatoes
		Salt & freshly ground black
		pepper
1/4	t	Cinnamon
1/2	c	Honey
1/4	c	Soya sauce
1		1/2 cup dry red wine
5		Crushed garlic cloves
2		Cm shredded fresh ginger
2		Cinnamon sticks
		Salt and fresh ground black
		pepper
3	c	Cleaned and washed Basmati
		rice
1/2	c	Oil
2		Finely shredded onions
1		Fresh red pimento
		Cayenne in very small
		pieces
2		Finely shredded garlic
		cloves
2		Cm shredded fresh ginger
3		Crushed cardamon pods
150	g	Dried apricots cut in small
		cubes
1/4	t	Saffron treats dissolved in
		small glass of hot water
		Salt and fresh ground black
		pepper

INSTRUCTIONS

One of the most talented Chefs in Israel is no doubt Israel Aharoni.
Author of Chinese, French, Italian and Ethnic food cooking books. And
restaurants owner in Tel Aviv Area. In his weekly column in Yediot
Aharonot, "Aharoni sets the table", this week, he gave a very nice
recipe of sweet chicken and rice for R"H.  Source : Chef Israel
AHARONI, Yediot Aharonot  Complete title: Fantastic trick of making a
chicken with eight  drumsticks  Blend all of marinade ingredients, add
the chicken cover with "Cling"  and place it the refrigerator for a
day, or overnight. Remove the  chicken pieces from the marinade. Do NOT
throw out the marinade  sauce. Patiently, fry the drumsticks with oil
in a big pot, turn the  pieces occasionally . Add the marinade sauce,
and 1/2 cup of wine,  and bring to boil. Cook on low fire about 40
minutes, until chicken  is shiny and caramelized.  Peel and slice the
sweet potatoes, slightly thicker than 1 cm. Fry  onions in 1/4 cup oil,
until golden , add potatoes, prunes, salt,  pepper, cinnamon and
cardamon. Mix for 2 minutes and add the honey,  Soya sauce and water,
and bring to boil. Cook for 45 minutes, until  potatoes are coated and
glazed.  The rice is prepared when the chicken and potatoes are
cooking. Fry  the garlic and onions in oil, until soft. Add the rest of
ingredients  EXCEPT rice and saffron. Mix and cook for 2 minutes. Then
add the  rice ,and mix well. Cover with water (2cm above the rice). Add
saffron After boil,cook for 25 minutes on low fire. Stop the cooking
but DO NOT open the pot.  On the serving plate, make a pyramid of rice
and decorate with  chicken and potatoes. and pomegranate grains. The
chicken and  potatoes can be prepared ahead, and heated before serving.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<[email protected]> on Sep 12, 1998, converted by MM_Buster
v2.0l.

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