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CATEGORY CUISINE TAG YIELD
Meats, Grains Afghan Afghan 6 servings

INGREDIENTS

4 lb Chicken; cut in pieces
2 lg Onion; sliced
2 ts Salt
3 Pints; water, hot
1/2 lb Rice; long grain
2 md Onions; thinly sliced
1 oz Butter
1 ts Cardamom; ground
1 ts Cumin; ground
3 Carrot; cooked & sliced
4 oz Raisins

INSTRUCTIONS

SAUCE
Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet firm.
Remove and cool chicken, reserving stock. Remove meat from bones; use only
large pieces for this dish. Cook rice in boiling salted water. When done,
drain and keep covered until used.
To make stock sauce: Brown onions in hot butter and remove from heat. Add
cardamom and cumin; mash with onion to form a paste. Add about 1 pint of
the chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered
casserole; place carrots on top of mixture and sprinkle with raisins. Cover
and cook for about 35 to 45 minutes in a very moderate oven (325F). Add
more stock or water if dish becomes too dry. When done, mix carrots and
raisins lightly with chicken and rice. Stock not used in the main dish can
be served as a soup course. From: Ghislaine Dumont Date: 18 Apr 97 Gourmet
Cooking Ä
Per serving: 745 Calories (kcal); 39g Total Fat; (46% calories from fat);
42g Protein; 56g Carbohydrate; 209mg Cholesterol; 922mg Sodium Food
Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 4
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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