| 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 |
cn |
(28 oz) whole tomatoos |
|
|
Carrots and/or Sweet potatoes, peeled and chunked |
| 1 |
ts |
(or more) cinnamon |
| 1 |
ts |
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" <wbaker@panix.com> on Mar 30, 1997
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