Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning. Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course. From: Ghislaine Dumont Date: 18 Apr 97 Gourmet Cooking ? Per serving: 745 Calories (kcal); 39g Total Fat; (46% calories from fat); 42g Protein; 56g Carbohydrate; 209mg Cholesterol; 922mg Sodium Food Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 102 (4%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.3mg||6 %|
|Sodium 139.6mg||5 %|
|Potassium 5729.8mg||151 %|
|Total Carbohydrate 603.5g||177 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 574.7g|
|Protein 23.7g||34 %|
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Calories per serving: 2348
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