Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chicken; cut in pieces
2 lg Onion; sliced
2 ts Salt
3 pt ;Water, hot
1/2 lb Rice, long grain

---------------------------SAUCE--------------------------------
2 md Onions; thinly sliced
1 oz Butter
1 ts Cardamom, ground
1 ts Cumin, ground
3 Carrot; cooked sliced
4 oz Raisins

Place chicken pieces, onions, salt and hot water in a
5-pint saucepan. Cover and simmer for about 2 hours.
The chicken should be tender, yet firm. Remove and
cool chicken, reserving stock. Remove meat from bones;
use only large pieces for this dish. Cook rice in
boiling salted water. When done, drain and keep
covered until used.

To make stock sauce: Brown onions in hot butter and
remove from heat. Add cardamom and cumin; mash with
onion to form a paste. Add about 1 pint of the chicken
stock; simmer for 5 minutes and taste for seasoning.

Combine cooked rice, stock sauce and chicken; place in
a buttered casserole; place carrots on top of mixture
and sprinkle with raisins. Cover and cook for about 35
to 45 minutes in a very moderate oven (325F). Add more
stock or water if dish becomes too dry. When done, mix
carrots and raisins lightly with chicken and rice.
Stock not used in the main dish can be served as a
soup course.

From The Cookbook of the United Nations,
by Barbara Kraus
United Nations Association of the U.S.A,
1967
per Leti Labell

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