Iraqui cholent (with cinnamon)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Dark meat turkey -or- | |
| 2 | Chicken leg quarters On the bone (up to 3) | |
| 1 | cup | Brown rice |
| 1 | can | (28 oz) whole tomatoos |
| Carrots and/or Sweet potatoes, peeled and chunked | ||
| 1 | teaspoon | (or more) cinnamon |
| 1 | teaspoon | Cumin |
| Salt (optional) | ||
| Little white beans (only pre soaked, not cooked) | ||
| Water | ||
Directions
I don't know if this is what you were thinking of for cinnamon chicken, but here goes anyway. I have made this and prefer it to beef cholents. As I am not a cholent maven, that may not be a great recommendation, but its really quite good. Iraqui Cholent
Method. Put everything into a crockpot and cook overnight for Shabbat lunch. I find that I put the rice near the top of the pile of ingredients, to help it from getting totally mushy. I havn't done the following, but some cholent and hamin recipes put the rice into a bag before cooking the dish. Perhaps this would help too. Posted to JEWISH-FOOD digest V97 #107 by "W. Baker" <wbaker@...> on Mar 30, 1997