Yield: 1 servings
|4 pounds||Stewing chicken, cut in pieces 2 large onions, sliced|
|2 eaches||To 3 medium onions, thinly sliced 1 oz butter|
|3 pints||Hot water|
|1 each||Level tsp ground cumin|
|2 eaches||Level tsp salt|
|½ pounds||Long grain rice|
|1 each||Level tsp ground cardamom|
|3 eaches||Carrots, cooked and sliced|
|4 ounces||Seedless raisins|
Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course.
Submitted By EARL SHELSBY On 04-05-95