Persian Chicken And Rice
- 2 tablespoons butter (1/4 stick)
- 1 (2 1/2-3 lb) chicken, cut into 8 pieces
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup chopped dried apricot
- 1/3 cup raisins
- 2 (14 1/2 ounce) cans chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups uncooked long-grain rice or 1 1/2 cups uncooked whole grain rice
- In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.
butter, chicken, onion, apricot, raisins, chicken broth, salt, pepper, ground cinnamon, longgrain rice
Taken from www.food.com/recipe/persian-chicken-and-rice-426425 (may not work)