| 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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