Serves 4 to 6
1 tablespoon vegetable oil
1 onion, sliced thinly
2 cups Basmati rice, rinsed
1 tablespoon turmeric
4 green cardamom pods
1 stick Ceylon cinnamon
1 tablespoon fresh ginger, grated
3 garlic cloves, chopped
1 cup tomato, chopped
½ cup dried apricots, sliced
1 pound carrots, cut into quarters
1 5 pound chicken, cut up
2 cups water
Salt and pepper for flavor
1. Set oven to Sabbath Mode, or use a slow cooker for best results.
2. Heat the oil in a heavy pot, or slow cooker insert. Add onion and sauté until it just begins to turn golden brown. Add rice, dried spices, and tomatoes, and sauté for a few minutes. Add ginger and garlic. Sauté for 1 minute, and add the chicken and carrots. Mix to combine and add 1 cup of water along with the apricots. Bring to a boil, reduce heat and simmer until the liquid is all absorbed. Stir from time to time.
3. Add remaining water, season to taste with salt and pepper, cover, and place in slow oven or slow cooker for 16 to 20 hours.
4. When finished, serve the chicken and carrots on top of a bed of rice.
Any crust that forms on the bottom of the pot should be scraped off and served as well, as this is the best part!
This dish can also be made on a week night by heating the oven to 375 degrees and cooking for 1 hour after initial set up.
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