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Hameen Ii (Slow -Cooked Chicken and Rice)

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CATEGORY CUISINE TAG YIELD
Meats Jewish 6 Servings

INGREDIENTS

2 tb Corn oil
1 md Onion, chopped (1/2 cup)
1 Chicken, 3 pounds
1 c Chopped tomato, fresh or canned
2 c Raw rice, well rinsed
1 c Dried chick-peas, covered in water overnight, drained
1 ts Salt
1/8 ts Pepper
1/4 ts Paprika
3 c Water

INSTRUCTIONS

Copeland Marks
Another Hameen, or slow-cooked chicken and rice dish for the Sabbath, this
is a contemporary recipe. It can be prepared at any time as long as it is
baked slowly and thoroughly. There are great advantages in today's busy
world in having a one-dish meal that can be prepared and put in the oven 5
hours before dinner time.
1. Heat the oil in a pan large enough to hold all the ingredients. Add the
onion and stir-fry over low heat until golden, about 3 minutes. Add the
chicken and brown lightly on all sides for 5 minutes.
2. Add the tomato and fry for 2 minutes. Place the rice all around the
chicken, and add the chick-peas, salt, pepper, paprika and water. Cover the
pan tightly, bring to a boil, and simmer on top of the stove for 5 minutes.
Then bake in a 200-degree F. oven for 5 hours ..... the longer, the better.
The chicken will become quite tender, the rice will be cooked but still
moist.
Serve warm.
Posted to JEWISH-FOOD digest V97 #009
From: Pat Gold <plgold@ix.netcom.com>
Date: Sun, 1 Sep 1996 14:14:43 +0000

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