Iraqui cholent (with cinnamon)

Yield: 1 Servings

Measure Ingredient
¼ \N Dark meat turkey -or-
2 \N Chicken leg quarters On the bone (up to 3)
1 cup Brown rice
1 can (28 oz) whole tomatoos
\N \N Carrots and/or Sweet potatoes, peeled and chunked
1 teaspoon (or more) cinnamon
1 teaspoon Cumin
\N \N Salt (optional)
\N \N Little white beans (only pre soaked, not cooked)
\N \N Water

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

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