Recipe - Red Chicken A La Touran

4 Spring chickens (cornish
hens), weighing 1 lb. each
3 Tbps coarse salt
3 Onions, cut or sliced up
3 Cloves garlic, crushed
One half teaspoon Black pepper
One half teaspoon Saffron
One fourth teaspoon Ground cardamom
One fourth teaspoon Ground cloves
2 Tablespons sumak
One half cup Olive oil
4 lg Pitas

(Many chefs and restaurateurs come from this little village in the Upper
Galilee)

Clean the chickens, rub with salt inside and out, and refrigerate for 1
hour. Put the onions and garlic into a shallow casserole dish just bihg
enough to hold all 4 chckens. Mix all the spices together. Take the
chickens out of the refrigerator, wash them, pat them dry and rub them with
the spice mixture inside and out. Put them on top of the onions in the
casserole dish, breast up. Refrigerate for several hours. Transfer the
contens of the casserole dish to a large, shallow saucepan, add 2 cups of
water, bring to a boil, over and cook until the birds are very tender. The
water will evaporate, but if this happens too fast, add a little more.
Remove from the heat and add the olive oil. Transfer to the casserole dish
an broil/grill for 8 mninutes. Spread the onions on the 4 pitas, put the
chickens on top and broil for another 5 minutes.

from TASTE OF ISRAEL, A Mediterranea Feast by Avi Ganor and Ron Maiber

Posted to JEWISHFOOD digest V97 #005

From: MemVovShin@aol.com

Date: Mon, 6 Jan 1997 06:29:32 0500