Recipe - Hameen Ii (Slow -Cooked Chicken And Rice)

2 tablespoon Corn oil
1 md Onion, chopped (One half cup)
1 Chicken, 3 pounds
1 cup Chopped tomato, fresh or
canned
2 cup Raw rice, well rinsed
1 cup Dried chickpeas, covered in
water overnight, drained
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Paprika
3 cup Water

Copeland Marks

Another Hameen, or slowcooked 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 onedish 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 stirfry 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 chickpeas, 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 200degree 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 JEWISHFOOD digest V97 #009

From: Pat Gold plgold@ix.netcom.com

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