This recipe hails from Israel and Egypt. It
is easy to make, and the ingredients are simple. The whole thing takes about 2
hours from prep to finish, so plan accordingly.
This dish is more like a soupy main meal. It
believe it is intended to be served like a Coq au vin … but I lift a piece of
chicken out and use a slotted spoon to lift the drained rice to serve
individually – that is how my family likes it. Later, after Supper, if any
chicken remains, I put that in a covered dish and lift the rice out of the
broth into a spate covered dish also to be served another day. Then I let the
broth cool – liquefying it in a blender for a soup base for another meal.
1 4 pound Chicken, cut into 6 pieces * 3 TBSP Olive Oil * 1 large Onion, chopped *
1 pound large Carrots, coarsely grated *
2 cups long-grain Rice * 12 ounces
pitted Prunes * Paprika * 6 cups boiling Chicken Stock (I used frozen turkey stock) or
canned low-salt broth
Preheat oven to 350-degrees.
Season chicken with salt & pepper.
Heat oil in a heavy large Dutch Oven over
medium-high heat. Working in batches, add chicken pieces to pot and sauté until
brown – about 8 minutes per batch. Transfer chicken to a bowl.
Frozen Turkey Stock melting to a boil
Chicken pieces being seared
Add onion to oil in pot and sauté until
golden – about 5 minutes. Remove pot from heat.
Recipe Ingredients gathered
Shredded carrots
Spread 1/3 of carrots over onion, then 1/3 of
rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with
paprika, salt and pepper. Repeat layering with 1/3 each of carrots, onion, and
prunes. Top with remaining chicken and season with paprika, salt and pepper.
Layer remaining carrots, rice and prunes over chicken.
Layering the veggies, rice, and chicken
Pour stock into the pot over meat and
vegetables.
Added stock to cover
Cover pot and place in oven. Bake until
chicken and rice are cooked through; about 1 hour.
In oven and timer set for 1 hour
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