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Name: Persian Chicken Polo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Salt & black pepper; 1 tb Raisins or more; 500 g Rice, basmati; Onion; 1 lg Chicken, roasting jointed; 150 g Apricots,sharp dried; 1 ts Cinnamon, grd; 5 tb Butter or oil

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INGREDIENTS

Salt & black pepper
1 tb Raisins or more
500 g Rice, basmati
Onion
1 lg Chicken, roasting jointed
150 g Apricots,sharp dried
1 ts Cinnamon, grd
5 tb Butter or oil

Servings

INSTRUCTIONS

Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like. Wash and boil the rice according to the recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.

NOTES

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Persian Chicken Polo

Salt & black pepper
1 tb Raisins or more
500 g Rice, basmati
 Onion
1 lg Chicken, roasting jointed
150 g Apricots,sharp dried
1 ts Cinnamon, grd
5 tb Butter or oil

Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces  and brown on all sides. Season to taste with salt and pepper, add raisins  and appricots, and continue to cook for a minute or two longer, turning the  fruit in the fat. Sprinkle with cinnamon, cover with water and simmer  gently, covered, until the chicken is very tender and the sauce reduce.  Bone the chicken if you like. Wash and boil the rice according to the  recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the  bottom of a large heavy saucepan. Spread half of the partly cooked rice  over this, cover with the chickem pieces, pour the rich fruity sauce over  them and cover with the remaining rice. Cover the pan with a cloth, put the  lid on tightly, and steam over a very low heat for 20 to 30 minutes. The  cloth will capture the steam rising from the rice and help to make it  fluffy. Serve all mixed together.

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 6 Servings

Calories: 156
Calories from Fat: 50 (32%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 29.2mg		1 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 23.1g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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