|500 grams||Rice, basmati|
|5 tablespoons||Butter or oil|
|1 large||Chicken, roasting jointed|
|Salt & black pepper|
|1 tablespoon||Raisins or more|
|150 grams||Apricots,sharp dried|
|1 teaspoon||Cinnamon, grd|
Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like.
Wash and boil the rice according to the recipe for chilau but do not steam it.
Put 2 tb melted butter or oil at the bottom of a large heavy saucepan.
Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.
From:A new book of Middle Eastern Food by Claudia Roden.
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