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Add a photoServings: 6
Ingredients
- 4 lb Chicken, cut in pcs
- 2 lrg Onion, sliced
- 2 tsp Salt
- 3 pt ,Water, warm
- 1/2 lb Rice, long grain
- 2 med Onions, thinly sliced
- 1 ounce Butter
- 1 tsp Cardamom, grnd
- 1 tsp Cumin, grnd
- 3 x Carrot, cooked & sliced
- 4 ounce Raisins
Directions
- Place chicken pcs, onions, salt and warm water in a 5-pint saucepan.
- Cover and simmer for about 2 hrs. The chicken should be tender, yet hard. Remove and cold chicken, reserving stock. Remove meat from bones; use only large pcs for this dish. Cook rice in boiling salted water. When done, drain and keep covered till used.
- To make stock sauce: Brown onions in warm butter and remove from heat.
- Add in cardamom and cumin; mash with onion to create a paste. Add in about 1 pint of the chicken stock; simmer for 5 min and taste for seasoning.
- Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mix and sprinkle with raisins.
- Cover and cook for about 35 to 45 min in a very moderate oven
- (325F). Add in more stock or possibly 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.
- Dumont
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 6 servings | |
| Calories 715 | |
| Calories from Fat 318 | 44% |
| Total Fat 35.38g | 44% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 982mg | 41% |
| Potassium 786mg | 22% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 3.4g | 11% |
| Sugars 15.84g | 11% |
| Protein 42.77g | 68% |
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