| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | Dark meat turkey -or- | |
| 2 | Chicken leg quarters On the | |
| bone up to 3 | ||
| 1 | c | Brown rice |
| 1 | 28 oz whole tomatoos | |
| Carrots and/or Sweet | ||
| potatoes peeled and | ||
| chunked | ||
| 1 | t | or more cinnamon |
| 1 | t | Cumin |
| Salt, optional | ||
| Little white beans, only pre | ||
| soaked not cooked | ||
| Water |
INSTRUCTIONS
I don't know if this is what you were thinking of for cinnamon chicken, but here goes anyway. I have made this and prefer it to beef cholents. As I am not a cholent maven, that may not be a great recommendation, but its really quite good. Iraqui Cholent Method. Put everything into a crockpot and cook overnight for Shabbat lunch. I find that I put the rice near the top of the pile of ingredients, to help it from getting totally mushy. I havn't done the following, but some cholent and hamin recipes put the rice into a bag before cooking the dish. Perhaps this would help too. Posted to JEWISH-FOOD digest V97 #107 by "W. Baker" <[email protected]> on Mar 30, 1997
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