| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, 3 pounds, wing tips and excess fat removed |
| 1 |
c |
Recipe for Khinta Pockets (see below) |
| 2 |
c |
Raw rice, well rinsed |
| 4 |
c |
Homemade chicken broth |
| 1 |
tb |
Tomato paste |
| 1/2 |
ts |
Salt |
| 4 |
|
Eggs, hard-cooked for 10 minutes |
INSTRUCTIONS
Sephardic Cooking, Copeland Marks
I have a had various versions of hameen, that ubiquitous Sabbath chicken
and rice whose origin is Baghdad. The Calcutta (India) Baggages have
another style of hameen and there have been many modern modifications that
have cropped up according to family tastes. This is an old-style version.
1. Stuff the chicken with the khinta stuffing and sew up aperture.
2. Put the rice, chicken broth, tomato paste and salt in a large pan and
bring to a boil, then simmer over low heat for 10 minutes. Place the
chicken in the center of the pan and place the eggs in their shells around
it. Tightly cover the pan and put in a 200-degree F. oven . (Traditionally
this dish was placed in an oven for about 10 hours, overnight, on friday
afternoon and served for the Sabbath lunch.)
The rice should be dry but still have some moisture and the chicken should
be brown.
Serve warm ... rice, chicken and eggs altogether.
Posted to JEWISH-FOOD digest V97 #009
From: Pat Gold <plgold@ix.netcom.com>
Date: Sun, 1 Sep 1996 14:14:43 +0000
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