Middle Eastern Chicken with Rice
| Yield: | 6 Servings |
| Categories: | Main Courses, Poultry |
| 1 | 4 lb chicken, only legs, thighs, breast and wings, cut in 12 | |
| 3 | lg | Tomatoes, peeled,seeded and chopped |
| 2 | Onions, finely chopped | |
| 2 | Garlic cloves, minced | |
| 1 | tb | Coriander seed, ground |
| 1/2 | ts | Saffron |
| 4 | tb | Olive oil |
| 1 | Bay leaf, crushed | |
| 2 | Bell peppers, finely diced | |
| 1 | c | Kalamata olives, pitted and dices |
| 2 | c | Chicken broth, preferably homemade |
| 2 | tb | White raisins, soaked in boiling water 30 minutes |
| 1 | lb | Long-grain white rice |
| Salt and pepper, to taste | ||
| Tabasco sauce, to taste | ||
| 1/2 | ts | Ground cumin |
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