¼ cup olive oil
3 cinnamon sticks
6 green cardamom pods
10 black peppercorns
3 onions, finely chopped
1 cup tomato juice
2 medium chickens, each disjointed into at
least 4 pieces
3 cups long-grain white rice, rinsed
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground cardamom
1½ tbsp butter
½ cup almonds
½ cup raisins
¼ cup chopped dates
½ tsp saffron threads, crushed
salt and freshly ground black pepper
1Preheat the broiler until medium-hot. Heat a heavy pan over medium-high
heat and add 1 tbsp of the olive oil. Add the whole spices—cinnamon sticks,
cardamom pods, and peppercorns—and cook for a couple of minutes, stirring,
until fragrant. Add about one-third of the onion and cook until soft and barely
golden. Add the tomato juice and 3½ cups water, season with salt, and bring to
a boil. Reduce the heat to a gentle simmer and add the chicken pieces; cook
gently for about 10 minutes. Remove the chicken from the broth, sprinkle the
chicken with half the ground spices, and set aside.
2Pour the rice into the broth. Cook over high heat until the liquid is almost
absorbed, then reduce heat to low and continue cooking until tender.
Remove from the heat and let sit, covered, until needed.
3Place the chicken on a baking sheet, and cook, turning once, under the
broiler until golden brown all over. In a separate frying pan, melt half the
butter and fry the almonds until golden brown. Transfer to a small bowl. Cook
the raisins and dates in the same pan. When soft, add to the almonds. Melt the
remaining butter, and cook the remaining onion until golden brown. Add the rest
of the ground spices and the saffron to the onion. Season with salt and pepper.
4To serve, stir the onion mixture into the rice with half the almond and fruit
mixture. Place the rice in a dish with the chicken pieces on top. Scatter
the remaining almond and fruit mixture over the top.
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