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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a dish that originated in Jordan, and comes from Classic International Recipes. It is traditionally made with lamb, but I used boneless chicken thighs. Ingredients:
4 shoulder lamb chops (i used boneless, skinless chicken thighs) |
1 tablespoon olive oil |
1/2 medium onion, sliced and separated into rings |
1/2 cup water |
3 inches cinnamon sticks |
1 cup water |
1/2 cup basmati rice |
1/4 cup golden raisin |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground allspice |
1/4 teaspoon pepper |
1/2 cup plain yogurt |
2 tablespoons milk |
2 tablespoons fresh parsley, snipped |
1 tablespoon all-purpose flour |
1/4 cup pine nuts or 1/4 cup slivered almonds |
Directions:
1. Season lamb or chicken thighs with salt and pepper. In a large skillet brown the lamb or chicken in hot olive oil; remove, reserving oil. Add onion to the reserved oil in the skillet; cook until tender but not brown, adding more oil if necessary. Drain off the fat. Return the meat to the skillet; add the 1/2 cup of water and the stick cinnamon. Bring to a boil; reduce heat and cover and simmer for 30 minutes.
2. Meanwhile, in a saucepan combine the 1 cup water, uncooked rice, raisins, salt, turmeric, allspice, and pepper. Bring to a boil; reduce heat. Cover and simmer about 20 minutes or until the rice is tender. Let stand, covered, for 10 minutes.
3. For the sauce: In a saucepan stir together the yogurt, milk, parsley, and flour. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
4. To serve, drain the meat mixture; transfer to a serving platter. Remove the stick cinnamon and discard. Stir the nuts into the rice mixture and arrange the rice mixture around the meat. Pour some of the yogurt sauce over the top. Pass the remaining sauce around the table.
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