This juicy and aromatic chicken dish is bejeweled with shining fried raisins, chopped dates, almonds, and onions flecked with strands of saffron. The succulent dried fruits and colorful, fragrant spices create an image of the exotic East, a land of jewels, silks, and mystique. I enjoyed many variations of this in Jordan and Turkey. It can be eaten hot or cold, and is visually striking because of the caramelized onions and bright orange turmeric and saffron. It could be made using baby chickens, partridge, or quail, allowing one small bird per person.
– ¼ cup olive oil.
– 3 cinnamon sticks.
– 6 green cardamom pods.
– 10 black peppercorns.
– 3 onions, finely chopped.
– 1 cup tomato juice.
– 2 medium chickens, each disjointed into at.
– least 4 pieces.
– 3 cups long-grain white rice, rinsed.
– ½ tsp ground turmeric.
– ½ tsp ground cinnamon.
– ¼ tsp ground cardamom.
– 1½ tbsp butter.
– ½ cup almonds.
– ½ cup raisins.
– ¼ cup chopped dates.
– ½ tsp saffron threads, crushed.
– salt and freshly ground black pepper.
Step 2: Pour the rice into the broth. Cook over high heat until the liquid is almost absorbed, then reduce heat to low and continue cooking until tender. Remove from the heat and let sit, covered, until needed.
Step 3: Place the chicken on a baking sheet, and cook, turning once, under the broiler until golden brown all over. In a separate frying pan, melt half the butter and fry the almonds until golden brown. Transfer to a small bowl. Cook the raisins and dates in the same pan. When soft, add to the almonds. Melt the remaining butter, and cook the remaining onion until golden brown. Add the rest of the ground spices and the saffron to the onion. Season with salt and pepper.
Step 4: To serve, stir the onion mixture into the rice with half the almond and fruit mixture. Place the rice in a dish with the chicken pieces on top. Scatter the remaining almond and fruit mixture over the top.
Note : Eastern jeweled pilaf with cinnamon and almonds