Ingredients Jump to Instructions ↓

  1. 2 tablespoons Corn oil

  2. 1 medium Onion, chopped (1/2 cup)

  3. 1 Chicken,

  4. 3 pounds

  5. 1 cup Chopped tomato, fresh or canned

  6. 2 cups Raw rice, well rinsed

  7. 1 cup Dried chick-peas, covered in water overnight, drained

  8. 1 teaspoon Salt

  9. teaspoon Pepper

  10. teaspoon Paprika

  11. 3 cups Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

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

  6. Serve warm.

  7. Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold

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


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