Persian Polo Chicken

• 500 g basmati rice
• 1 medium onion
• 5 tablespoons margarine or 5 tablespoons oil
• 1 large roasting chicken, jointed
• salt and black pepper
• 1 tablespoon raisins (or more)
• 150 g apricots, dried
• 1 teaspoon cinnamon, ground

1. Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
2. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
3. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
4. Bone the chicken if you like.
5. Wash and cook the rice, but do not steam it.
6. It should be just partially cooked.
7. Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
8. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
9. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
10. The cloth will capture the steam rising from the rice and help to make it fluffy.
11. Serve all mixed together.

onion, margarine, roasting chicken, salt, raisins, cinnamon

Taken from www.food.com/recipe/persian-polo-chicken-14464 (may not work)