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Red Chicken A La Touran

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CATEGORY CUISINE TAG YIELD
Meats Jewish 1 Servings

INGREDIENTS

4 Spring chickens, cornish
hens weighing 1 lb.
each
3 Tbps coarse salt
3 Onions, sliced
3 Cloves garlic, crushed
1/2 t Black pepper
1/2 t Saffron
1/4 t Ground cardamom
1/4 t Ground cloves
2 Tablespons sumak
1/2 c Olive oil
4 Pitas

INSTRUCTIONS

(Many chefs and restaurateurs come from this little village in the
Upper Galilee)  Clean the chickens, rub with salt inside and out, and
refrigerate for  1 hour. Put the onions and garlic into a shallow
casserole dish just  bihg enough to hold all 4 chckens. Mix all the
spices together. Take  the chickens out of the refrigerator, wash them,
pat them dry and rub  them with the spice mixture inside and out. Put
them on top of the  onions in the casserole dish, breast up.
Refrigerate for several  hours. Transfer the contens of the casserole
dish to a large, shallow  saucepan, add 2 cups of water, bring to a
boil, over and cook until  the birds are very tender. The water will
evaporate, but if this  happens too fast, add a little more. Remove
from the heat and add the  olive oil. Transfer to the casserole dish an
broil/grill for 8  mninutes. Spread the onions on the 4 pitas, put the
chickens on top  and broil for another 5 minutes.  from TASTE OF
ISRAEL, A Mediterranea Feast by Avi Ganor and Ron Maiber  Posted to
JEWISH-FOOD digest V97 #005  From: MemVovShin@aol.com  Date: Mon, 6 Jan
1997 06:29:32 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2259
Calories From Fat: 985
Total Fat: 111.7g
Cholesterol: 0mg
Sodium: 26.7mg
Potassium: 938.4mg
Carbohydrates: 277.3g
Fiber: 15.5g
Sugar: 16.5g
Protein: 37.1g


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