Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| ⅔ cup | Rice, lng gn (basmati best) |
| 4 \N | Cloves |
| \N \N | Cinnamon stick; 2\" |
| 1 tablespoon | Turmeric, ground |
| ½ tablespoon | Pepper, black; ground |
| 1¼ cup | Chicken broth |
| 1 tablespoon | Oil |
| \N \N | --- per John Kohnen |
| 1 \N | Bay leaf |
| 1 teaspoon | Cumin, ground |
| 2 \N | Chkn thigh ckd & boned |
| ⅓ cup | Golden raisins |
| 2 \N | Egg; hard boiled |
| 2 \N | Tomato; slices |
| \N \N | Fried onion flakes |
| ½ cup | Onion flakes, dried |
FRIED ONION FLAKES
Heat the oil in a 1½ quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so.
Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer.
Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving.
Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.