by Sheryl Abrahams, T-11 [modified from recipe by Rebecca Walton Chirak, T-11]
1 medium onion, chopped
0.25-0.5 cup vegetable oil, depending on your taste (olive oil works well)
4-5 cut-up chicken pieces, such as drumsticks and thighs
2 large carrots, cut into matchsticks
3 cloves garlic, minced
0.5 cup seedless raisins (golden raisins work best)
2 tsp cumin
1 tsp cinnamon
1 tsp ground cardamom (optional)
1/4 tsp saffron
5-6 cups chicken broth (If you can manage it, using homemade broth will make this dish absolutely amazing. Substitute water for some of the broth if needed.)
salt and pepper to taste
In a large, heavy pot, brown the onion in the oil over medium heat. Add the chicken parts and cook until browned on each side. Add the carrots and garlic and cook another 10 minutes, stirring occasionally.
Add the rice and cook another 5 minutes. Add the remaining ingredients (raisins, spices and broth), and bring to a boil. Cover and simmer according to directions on rice package, probably about 20 minutes.
Serve hot and make sure your guests are forced to have seconds.
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