by Cordelia
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Cordelia's Notes:
Expand6-8 chicken drumstickes or 6 bone-in chicken tights or mix of the two (use bone in pices with skin) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 onion Ask a question about this ingredient
2-2.5 cups julienne carrots (about 4 carrots) Ask a question about this ingredient
1/2-3/4 cup rainsins (depends on how sweet you like it) Ask a question about this ingredient
3 minced garlic clove Ask a question about this ingredient
2 cups of long grain rice Ask a question about this ingredient
3 cups water Ask a question about this ingredient
1/2 cup toasted pine nuts Ask a question about this ingredient
1/2 cup pomegranate seeds Ask a question about this ingredient
Warm 1-2 tablespoons of olive oil in a wide pan that fits all the chicken pieces in one layer. Dry the chicken with paper towels and salt and pepper the pieces. When the oil almost smoking brown the chicken on both sides (about 3-5 minutes for each side).
Ask a question about this stepIn the meantime peel and slice the onions either to thin slices or small dice. Peel and julienne the carrots.
Ask a question about this stepTake the chicken out of the pan and satue the carrots and onions in the fat that in the pan for about 7 minutes on medium heat, until soft (add some oil if the chicken did not render enough fat). Add the minced garlic and satue for another minute.
Ask a question about this stepAdd the raisins and the chicken back. Add half a cup of water, bring to a boil and cover the pan and cook for 35 minutes on low heat.
Ask a question about this stepTake the chicken out again. Add the pine nuts and the rice. Mix with the other ingredients in the pan. Add a teaspoon and half of salt and 1/2 teaspoon of pepper. Add the chicken back to the pan on top of the rice. Add 3 cups of water. The water suppose just cover the rice and a bit more, but not completely cover the chicken. Bring to a biol and cook covered on low heat for another 20 minutes. If it gets dry too quickly add a bit more water. To make sure the rice cook evenly, from time to time move the chicken a bit and mix the rice gently. take it of the heat and let it seat for 5-10 minutes.
Ask a question about this step(If it looks wet after 20 minutes, uncover the pan and increase the heat to medium and cook for few more minutes. )
Ask a question about this stepIf you are brave and you have big enough serving plate, flip the pan carefully to the plate (attach the plate to the pan, hold it in the middle with your hand-palm and flip firmly and quickly) or just arrange nicely on a plate and decorate with pomegranate seeds and parsley (optional but tasty).
Ask a question about this stepMain course and side dish already included, so all you need is to serve with green salad (which goes great with some pomegranate seeds).
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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