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Categories:
cooking oil onions chicken tomato puree tomatoes garlic water carrots orange cinnamon cloves cardamom pods salt long grain rice raisins almonds
Viewed: 31 - Published at: 4 years agoIngredients
- 1/4 cup cooking oil
- 2 medium onions, sliced
- 2 -3 lbs chicken, cut up
- 1 (12 ounce) can tomato puree
- 2 medium tomatoes, chopped
- 4 garlic cloves, crushed
- 3 cups hot water
- 2 carrots, grated
- grated rind of one orange, just the orange layer and none of the white
- 3 sticks cinnamon
- 4 cloves
- 4 cardamom pods
- salt & pepper
- 1 lb long grain rice
- 1/4 cup raisins
- 1/4 cup sliced almonds, toasted
Method
- Sautee onion in oil over medium-high heat until it begins to brown. Turn heat to low and add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes. Add hot water, grated carrot, orange rind, spices, salt and pepper to taste. Turn up heat to medum and cook, covered, for about 20-25 minutes, until chicken is done.
- Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
- Remove cinnamon, cloves and cardamom or warn your guests to look out for them!
- Put rice on a serving with chicken pieces arranged around the circumference. Sprinkle raisins and almonds over all.
