Middle eastern chicken with rice

6 Servings

Ingredients

Quantity Ingredient
1 4 lb chicken, only legs, thighs, breast and wings, cut in 12
3 larges Tomatoes, peeled,seeded and chopped
2 Onions, finely chopped
2 Garlic cloves, minced
1 tablespoon Coriander seed, ground
½ teaspoon Saffron
4 tablespoons Olive oil
1 Bay leaf, crushed
2 Bell peppers, finely diced
1 cup Kalamata olives, pitted and dices
2 cups Chicken broth, preferably homemade
2 tablespoons White raisins, soaked in boiling water 30 minutes
1 pounds Long-grain white rice
Salt and pepper, to taste
Tabasco sauce, to taste
½ teaspoon Ground cumin

Directions

Remove the skin from chicken pieces. Season chicken with salt and pepper.

Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bayleaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock.

Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco.

Serve hot.

Serving Ideas : Great for a buffet dinner.

NOTES : I like to make this chicken in a wok. Recipe based on ELLE FICHES DE CUISINE

Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <posvolsk@...> on Jul 10, 1997

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