| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Oriental |
6 |
Servings |
INGREDIENTS
| 500 |
g |
Rice, basmati |
|
|
Onion |
| 5 |
tb |
Butter or oil |
| 1 |
lg |
Chicken, roasting jointed |
|
|
Salt & black pepper |
| 1 |
tb |
Raisins or more |
| 150 |
g |
Apricots,sharp dried |
| 1 |
ts |
Cinnamon, grd |
INSTRUCTIONS
Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces
and brown on all sides. Season to taste with salt and pepper, add raisins
and appricots, and continue to cook for a minute or two longer, turning the
fruit in the fat. Sprinkle with cinnamon, cover with water and simmer
gently, covered, until the chicken is very tender and the sauce reduce.
Bone the chicken if you like. Wash and boil the rice according to the
recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the
bottom of a large heavy saucepan. Spread half of the partly cooked rice
over this, cover with the chickem pieces, pour the rich fruity sauce over
them and cover with the remaining rice. Cover the pan with a cloth, put the
lid on tightly, and steam over a very low heat for 20 to 30 minutes. The
cloth will capture the steam rising from the rice and help to make it
fluffy. Serve all mixed together.
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