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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides. | 2. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat. | 3. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced. | 4. Bone the chicken if you like. | 5. Wash and cook the rice, but do not steam it. | 6. It should be just partially cooked. | 7. Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan. | 8. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice. | 9. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. | 10. The cloth will capture the steam rising from the rice and help to make it fluffy. | 11. Serve all mixed together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	500			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
margarine	5	tablespoons		506.895	0.6345	0.6345	56.7525
roasting chicken	1		jointed	-	-	-	-
salt black pepper				-	-	-	-
raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474
apricot	150			11160.0	2585.4	325.5	90.675
cinnamon	1	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.