INGREDIENTS

INSTRUCTIONS

Source: The Jewish Gourmet Cookbook, from Nitty Gritty Productions  Cut
the chuck in six pieces, trimming away fat. Saute a few pieces of  meat
at a time in hot fat in a six-quart pot. Season the meat as it  browns
on all sides. Remove the meat to a platter. Brown the  remaining meat.
After it is removed from the pot reduce the heat; add  the onions and
garlic. Cook until soft but not brown, seasoning with  salt and pepper.
Add fines heres and cinnamon. Replace the meat in  the pot. Cover and
simmer for one and a half hours or bake in  325-degree oven. Turn the
meat from time to time.  Remove the meat to a platter. Place the
chicken legs in the pot,  seasoning with salt, pepper, paprika, and
cinnamon. Add the aprocots,  placing the meat back in teh pot on top of
them. Cook until the  chicken is tender, turning from time to time to
evenly brown the  chicken. Be careful to keep the apricots from the
bottom of the pan.  Cook about one hour. Add water only irf the dish is
in danger of  burning. Add the carrots 30 minutes before serving. Place
them in the  bottom of the pot so they cook in the pan juices. Taste
and correct  the seasoning, adding lemon juice and brown sugar to
taste.  Generously serves six to eight.  Posted to JEWISH-FOOD digest
V97 #311 by Tara Strasser <tara@gvn.net>  on Nov 28, 97

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