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