| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 8 | Servings | |
INGREDIENTS
| 1 | lg | Chicken, with fat |
| 1/2 | ts | Pepper |
| 1/4 | ts | Turmeric |
| 8 | c | Water (up to 10) |
| 2 | tb | Tomato paste -or- |
| 2 | Tomatoes, diced | |
| 4 | ts | Salt |
| 3/4 | ts | Cardamom |
| 1/4 | Tso cinnamon | |
| 1/4 | Tso cloves | |
| 1/4 | Tso nutmeg | |
| 4 | c | White or brown rice |
INSTRUCTIONS
Use 8 quart pot Yields 8 to 10 servings Here are two recipes from Spice and Spirit published by Lubavitch Women's Cookbook Publications ( a most wonderful cookbook!) While this first contains 2 quartered potatoes, you could just leave them out, or substitute additional beans or sweet potatoes. Clean chicken and remove pieces of fat. Set chicken aside and put fat into heavy 8 quart pot. Add pepper and turmeric and cook over hight flame for 5 minutes until fat melts. Place chicken in fat and brown on all sides. In a large bowl, mix water and tomato paste. Add salt and remaining spices. Pour mixture over the chicken, bring to a boil. Cook 10 minutes. Remove chicken and set aside. Add rice to boiling sauce in pot, and cover. Lower flame and cook 15 minutes. Replace chicken in pot---add more water if too dry. Cover and place on bleck before Shabbat. Posted to JEWISH-FOOD digest V96 #099 From: msteinhorn@exit109.com Date: Sun, 8 Dec 1996 22:03:48 -0500 (EST)
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