Middle eastern chicken with rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4 lb chicken, only legs, thighs, breast and wings, cut in 12 | |
| 3 | larges | Tomatoes, peeled,seeded and chopped |
| 2 | Onions, finely chopped | |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Coriander seed, ground |
| ½ | teaspoon | Saffron |
| 4 | tablespoons | Olive oil |
| 1 | Bay leaf, crushed | |
| 2 | Bell peppers, finely diced | |
| 1 | cup | Kalamata olives, pitted and dices |
| 2 | cups | Chicken broth, preferably homemade |
| 2 | tablespoons | White raisins, soaked in boiling water 30 minutes |
| 1 | pounds | Long-grain white rice |
| Salt and pepper, to taste | ||
| Tabasco sauce, to taste | ||
| ½ | teaspoon | Ground cumin |
Directions
Remove the skin from chicken pieces. Season chicken with salt and pepper.
Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bayleaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock.
Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco.
Serve hot.
Serving Ideas : Great for a buffet dinner.
NOTES : I like to make this chicken in a wok. Recipe based on ELLE FICHES DE CUISINE
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <posvolsk@...> on Jul 10, 1997