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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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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