Hameen ii (slow -cooked chicken and rice)

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Corn oil
1 medium Onion, chopped (1/2 cup)
1 Chicken, 3 pounds
1 cup Chopped tomato, fresh or canned
2 cups Raw rice, well rinsed
1 cup Dried chick-peas, covered in water overnight, drained
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
3 cups Water

Directions

Copeland Marks

Another Hameen, or slow-cooked chicken and rice dish for the Sabbath, this is a contemporary recipe. It can be prepared at any time as long as it is baked slowly and thoroughly. There are great advantages in today's busy world in having a one-dish meal that can be prepared and put in the oven 5 hours before dinner time.

1. Heat the oil in a pan large enough to hold all the ingredients. Add the onion and stir-fry over low heat until golden, about 3 minutes. Add the chicken and brown lightly on all sides for 5 minutes.

2. Add the tomato and fry for 2 minutes. Place the rice all around the chicken, and add the chick-peas, salt, pepper, paprika and water. Cover the pan tightly, bring to a boil, and simmer on top of the stove for 5 minutes.

Then bake in a 200-degree F. oven for 5 hours ..... the longer, the better.

The chicken will become quite tender, the rice will be cooked but still moist.

Serve warm.

Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold <plgold@...>

Date: Sun, 1 Sep 1996 14:14:43 +0000

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