** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Fry the onion in 3 tablespoons of butter or oil until golden, add the chicken pieces
and brown on all sides.
2. Season to taste with salt and pepper, add raisins
and apricots, and continue to cook for a minute or two longer, turning the
fruit in the fat.
3. Sprinkle with cinnamon, cover with water and simmer
gently, covered, until the chicken is very tender and the sauce reduce.
4.
Bone the chicken if you like. Wash and boil the rice but do not steam it.
5. Put 2 tablespoons melted butter or oil at the
bottom of a large heavy saucepan.
6. Spread half of the partly cooked rice
over this, cover with the chicken pieces, pour the rich fruity sauce over
them and cover with the remaining rice.
7. Cover the pan with a cloth, put the
lid on tightly, and steam over a very low heat for 20 to 30 minutes.
8. The
cloth will capture the steam rising from the rice and help to make it
fluffy. Serve all mixed together.
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Dietary Notes:
This recipe is very low-sodium with 91.83mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Apricot, Fructose Malabsorption allergies.
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