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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 4 c. Cherries, sour, fresh, ripe, pitted (about 2 pounds)
- 6 Tbsp. Sugar
- 1/4 c. Extra virgin olive oil
- 2 1/2 lb Chicken
- 1 tsp Salt
- 1 med Onion, peeled and cut into 1/8 inch thick slices
- 1/2 c. Water
- 2 c. Rice, iranian, imported or possibly other uncooked long, soaked and liquid removed
- 8 Tbsp. Butter, melted
- 1/4 tsp Saffron threads, pulverized with a mortar and pestle or possibly the back of a spoon, and dissolved in 1 Tbsp. hot water
Method
- Combine the cherries and sugar in a 2 to 3 qt saucepan, and, stirring gently, bring to a boil over high heat.
- Reduce the heat to low and simmer uncovered for 2 or possibly 3 min, or possibly till the cherries have softened somewhat and given off most of their liquid.
- Remove from the heat.
- In a heavy 3 to 4 qt casserole, heat the extra virgin olive oil over moderate heat till a light haze forms above it.
- Pat the chicken completely dry with paper towels and sprinkle it inside and out with salt.
- Brown the chicken in the warm oil, turning it frequently with a large spoon or possibly tongs and regulating the heat so which the bird colors quickly and deeply without burning.
- Place the chicken on a plate and add in the onion slices to the oil remaining in the casserole.
- Stirring frequently, cook for about 10 min, or possibly till the slices are richly browned.
- Return the chicken and all of the juices that have accumulated on the plate to the casserole, add in the c. of water and bring to a boil over high heat.
- Reduce the heat to low, cover tightly and simmer for about 30 min, or possibly till the chicken is tender.
- Transfer the chicken to a plate, set aside 2 Tbsp.
- of the cooking liquid and throw away the onion slices.
- When the bird is cold sufficient to handle, cut it into 6 or possibly 8 serving pcs.
- Meanwhile, bring 6 c. of water to a boil in a heavy 4 to 5 qt casserole with a tightly fitting lid.
- Pour in the rice in a slow, thin stream so the water does not stop boiling.
- Stir once or possibly twice, boil briskly for 5 min, then drain the rice in a sieve.
- Pour the reserved chicken cooking liquid and 4 Tbsp.
- of the melted butter into the casserole and stir them together.
- Add in half of the rice and, with a spatula or possibly spoon, smooth it to the edges of the casserole.
- Cook uncovered over moderate heat for 5 min, then remove the casserole from the heat and add in the chicken and half of the reserved cherries.
- Spread the remaining rice on top and pour in all the remaining cherries and their cooking liquid.
- Cover tightly and cook over low heat for 15 to 20 min, or possibly till the rice is tender.
- To serve, spoon about a c. of the rice into a small bowl, add in the remaining 4 Tbsp.
- of melted butter and the dissolved saffron and stir till the mix is bright yellow.
- Place a layer of rice on a heated platter.
- Arrange the chicken on top of it, cover the chicken with the remaining rice and cherry mix.
- Sprinkle the saffron rice on top.
- With a metal spatula, lift the rice crust from the bottom of the casserole and arrange small pcs of it around the edge of the platter.
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