Name: Zarda Palau (Sweet Rice W/orange and Chick
Ingredients: 1 tb Salt; 2 c Washed long grain rice; 2 Oranges; 1 c Sugar; 1/4 c Oil; 1/2 c Blanched almond slivers; 2 3/16 lb Chicken breasts; Salt; pepper; 1 md Onion; 1/2 c Pistachios (optional; but strongly recommended)

As Christians, we are involved in a battle. Our arch-enemy is Satan who “walks about like a roaring lion, seeking whom he may devour” (1 Peter 5:8). The way in which he devours unwary people is by tempting them to sin – by convincing them that sin is a more rewarding master than Christ. He therefore disguises himself and his agents, and he makes the pleasures of sin appear very appealing to us. And Satan does not just attack us from the front where we can clearly see him coming; he attacks from every side.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Afghan	Rice	8	Servings

INGREDIENTS

1	tb	Salt
2	c	Washed long grain rice
2		Oranges
1	c	Sugar
1/4	c	Oil
1/2	c	Blanched almond slivers
2 3/16	lb	Chicken breasts
		Salt; pepper
1	md	Onion
1/2	c	Pistachios (optional; but strongly recommended)

INSTRUCTIONS

An Afghani recipe from The Complete Middle East Cookbook, Tess Mallos,
(Weldon) ISBN: 1-86302-070-5, pulled from peter's home page in australia,
this is one of the best recipes I have ever gotten off the internet.
Put 8 cups water + 1 tbs salt on to boil then add 2 cups washed long grain
rice boil 10 mins then drain and rinse. Meanwhile: Cut rind of 2 oranges
into thin strips. Boil in 1 cup water 5 mins. drain, discard water.
Dissolve 1 cup sugar in 2 cups hot water. Add to rind and boil until
slightly thick (~ 5 mins). Place rice in large bowl, and pour hot syrup
(reserving peel) over rice and toss through.
In 1 tbs oil fry 1/2 cup blanched almond slivers until golden.  Remove and
save almonds. If needed add a little more oil/ghee, brown chicken breasts
(cut into 3 inch chunks) on all sides. Remove chicken, season and save. Add
another tbs oil and fry 1 medium sliced onion until soft, then add 1 cup
water to lift pan juices. Add 1 tsp allspice and then replace chicken.
Simmer 20 mins.
In large well-oiled casserole dish, place 1/2 the rice. Then the chicken
pieces, then a layer of: 1/2 the almonds and the reserved rind slivers.
layer of: 1/2 the almonds and the reserved Spread the remaining rice over
the top and pour the liquid and onions from the chicken evenly over the
top, cover, bake in medium oven for 30 mins.
Arrange for serving in large high-walled serving dish as follows: The top
layer of rice around the edges - built up with a hole in the centre to be
filled by the lower layer of rice. The chicken over the rice and the rind
and both lots of almonds sprinkle over. Optionally sprinkle pistachios
(yummy!) over too.
BMORRELL@ISNET.IS.WFU.EDU
(ROBERT MORRELL JR.)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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