Roz ou Hamud

• 2 cups long-grain rice
• 1 turnip, cut into pieces
• 1 large potato, cut into small pieces
• 2 stalks celery with leaves, chopped
• 2 leeks, thinly sliced
• 2 or 3 zucchini, thinly sliced
• 2 quarts chicken stock (page 143)
• Salt and pepper
• 4 cloves garlic, chopped
• Juice of 12 lemons, to taste
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped flat-leaf parsley

1. Prepare plain rice according to one of the recipes on pages 337339.
2. Put all the vegetables in a pan with the stock.
3. Bring to the boil and remove any scum.
4. Add salt, pepper, garlic, and lemon juice.
5. (Start with the lesser amount of lemon juice and add more later.)
6. The sauce is meant to be very tart.
7. Simmer gently, covered, for about 45 minutes, until the potato has practically disintegrated and the other vegetables are extremely soft, adding water if necessary.
8. Add the mint and parsley towards the end.
9. Serve, pouring the sauce over each portion of rice with a ladle.
10. Put 6 chicken wings, or 1 or 2 breast halves, in with the vegetables.
11. Remove skin and bones and cut up into small pieces before serving.

longgrain rice, potato, stalks celery, leeks, zucchini, chicken, salt, garlic, lemons, fresh mint, flatleaf

Taken from www.epicurious.com/recipes/food/views/roz-ou-hamud-373532 (may not work)