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Turkey Mole Mine
(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
This chicken dish uses only ingredients that were available before the discovery of the new world - no potatoes, tomatoes etc. In earlier times it would have been cooked in a lower oven for a longer period with puy (or green) lentils plus extra stock to make it go further and there is no reason why should still not do this - use the same amount of lentils as rice but pre-cook these for 30 minutes.
1 large chicken cut into portions
175g (12oz) carrot (when peeled)
350g (6oz) short grain rice -paella rice if available
350ml (12 fl oz) water
175ml (6fl oz) white wine
10 cloves garlic
1 tbsp each of cumin and coriander seeds
10 stems parsley
2 tbsp honey to drizzle
3 cinnamon sticks
In a large pan brown the chicken on top of the cooker.
Grate the carrot, and mix with the spices and rice and place in a large casserole dish, cover with the water and wine then add cinnamon sticks and half the garlic and parsley.
Add the chicken then sprinkle over the remaining parsley and garlic, season to taste. Cover the dish.
Cook in a pre-heated moderately hot oven at 170ºC fan, 190ºC, 375ºF or Gas 5 for about one hour. Check the rice to see if it needs wetting (ie add more water or wine) drizzle honey over the chicken and replace in oven for another 30 minutes without lid to brown.
Serve with green beans or lentils.