Recipe - Iraqui Cholent (With Cinnamon)

One fourth Dark meat turkey or
2 Chicken leg quarters On the
bone (up to 3)
1 cup Brown rice
1 cn (28 oz) whole tomatoos
Carrots and/or Sweet
potatoes, peeled and
chunked
1 teaspoon (or more) cinnamon
1 teaspoon Cumin
Salt (optional)
Little white beans (only pre
soaked, not cooked)
Water

I don't know if this is what you were thinking of for cinnamon chicken, but
here goes anyway. I have made this and prefer it to beef cholents. As I am
not a cholent maven, that may not be a great recommendation, but its really
quite good. Iraqui Cholent

Method. Put everything into a crockpot and cook overnight for Shabbat
lunch. I find that I put the rice near the top of the pile of ingredients,
to help it from getting totally mushy. I havn't done the following, but
some cholent and hamin recipes put the rice into a bag before cooking the
dish. Perhaps this would help too. Posted to JEWISHFOOD digest V97 #107 by
"W. Baker" wbaker@panix.com on Mar 30, 1997