Today I have managed to get back to normal and Thank God its Friday for an easy, tasty recipe to end the week on. I haven't tried this recipe but it ticks all the boxes for what I like and I want to make it soon. I really think it would feed more than 3 people but that may depend on how hungry you are. It is quite a quick meal, have a glass of wine (moscato) while you wait and start to unwind for the weekend ahead. Enjoy and have a great weekend.
Persian
Chicken and Rice
This comes from a small Middle Eastern country called Oman
Serves: 3
Cooking Time: 55 min
What You'll Need:
- 2 tablespoons (1/4
stick) butter
- 1 chicken (2 ½ to 3 pounds), cut into 8 pieces (You could use Chicken pieces)
- 1 onion,
chopped (about 1 cup)
- 1/3 cup chopped dried apricots
- 1/3 cup raisins
- 2 cans chicken broth (use a plainish soup - see note)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups uncooked long- or whole-grain rice
What To Do:
- In a large soup pot, melt butter and cook
chicken about 15 minutes, until brown on all sides; remove chicken to a
platter.
- Add onion, apricots, and raisins and saute
over medium heat 2 to 3 minutes. Add chicken broth, salt, pepper, and
cinnamon and bring to a boil. Add rice and mix well.
- Return chicken to pot; reduce heat to low,
cover, and cook about 25 minutes or until all liquid is absorbed and
chicken is cooked through.
Notes
I have tried to adapt this from an American recipe hence the vagueness of the type of chicken soup (broth).
We suggest using
kitchen scissors or shears to cut the apricots into small pieces. If you dust
them with flour first, it sure makes them easier to cut. I suggest buying chicken pieces on the way home from work.
It is all in one pot which makes for a nice easy night. Not too many dishes to clean after (or the next morning if you decided to finish off that bottle of wine you started whilst waiting for the chicken to cook!)
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