SWEET JEWELED RICE
From the New Book of Middle Eastern Food, posted for ZWT III, North Africa and the Middle East. When I made this, I used chutney rather than the orange marmalade and it was very nice.
Provided by pattikay in L.A.
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- sauté the chicken in 2 T of butter, turning over and sprinkling with salt till browned but still juicy inside.
- Cut each slice into about 6 pieces.
- wash the rice in warm water and rinse in colander under the cold tap.
- Soak the sour cherries, cranberries and barberries in water for 15 minutes.
- Throw the drained rice in plenty of boiling salted water in a large pan and boil for about 10 minutes until partly cooked and still a little firm, then drain.
- Heat 2 T butter in bottom of the pan and stir in the saffron.
- Spread alternate layers of rice, chicken pieces and the rest of the ingredients, ending with rice and sprinkling lightly with salt.
- Add the remaining butter or oil over the top at the end.
- Put the lid on and steam on the lowest heat for about 20-30 minutes or until the rice is tender.
Nutrition Facts : Calories 537.8, Fat 23.5, SaturatedFat 8.8, Cholesterol 76.2, Sodium 141.8, Carbohydrate 55.3, Fiber 4.5, Sugar 1.9, Protein 27.4
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