PERSIAN CHICKEN AND RICE

Persian Chicken and Rice image

Posted for ZWT 6. This actually comes from the small Middle Eastern country of Oman. As for cutting the dried apricots, I suggest using kitchen scissors or shears dusted with flour. It makes them much easier to cut.

Provided by JackieOhNo

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter (1/4 stick)
1 (2 1/2-3 lb) chicken, cut into 8 pieces
1 medium onion, chopped (about 1 cup)
1/2 cup chopped dried apricot
1/3 cup raisins
2 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 cups uncooked long-grain rice or 1 1/2 cups uncooked whole grain rice

Steps:

In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.

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