Chicken In A Pot Ii (sephardic/yemenite) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Onions, sliced
1: Fennel bulb, chopped
1 cup: Carrots, sliced
1/4 cup: Parsley, chopped
3 tbsp: Garlic, minced
1 tbsp: Sumac*,
3 tbsp: Olive oil,
2 tbsp: Zhoug,
1: Chicken, 3.5 to 4 lbs.
2 tsp: Salt,
-- cut in serving portions,
1 tsp: Pepper,
1/4 cup: Uncooked lentils,
Directions:
*Sumac is a spice prepared by powdering certain dried sour sumac
berries. While these are related to the sometimes poisonous varieties
of sumac, they themselves are perfectly harmless. The sumac powder,
available in Middle Eastern and specialty food shops, imparts a
lemony flavor to foods.
Cook onions, carrots and garlic in olive oil in large Dutch oven until
onion is wilted. Add chicken pieces and cover with cold water or
stock. Add the rest of the ingredients. Cover and cook slowly until
chicken is tender and lentils are cooked, about 40 minutes. Serve in
soup plates with the vegetables and a small amount of the soup.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 133. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
berries. While these are related to the sometimes poisonous varieties
of sumac, they themselves are perfectly harmless. The sumac powder,
available in Middle Eastern and specialty food shops, imparts a
lemony flavor to foods.
Cook onions, carrots and garlic in olive oil in large Dutch oven until
onion is wilted. Add chicken pieces and cover with cold water or
stock. Add the rest of the ingredients. Cover and cook slowly until
chicken is tender and lentils are cooked, about 40 minutes. Serve in
soup plates with the vegetables and a small amount of the soup.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 133. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp