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- 50 pods cardamom
- 5" stick cinnamon
- 1/4 coffee spoon ground nutmeg
- 2" fresh ginger
- 1 chili pepper
- 8 chicken breasts
- 1/2 cup olive oil
- 1 onion
- 1 large clove garlic
- 1/2 cup boiling water for saffron
- 3/4 gram saffron
- 200 grams white raisins
- 150 grams peeled pistachios
- 100 grams blanched sliced almonds
- 1.8 liters boiling water for the rice
- 1 kg rice
- Cut the chicken breasts along their length to produce 16 more or less equal pieces. Remove any objectionable cartilage and tendons.
- Remove hard seed cases from the cardamom. Mince fine the ginger and the chili.
- Grind the cardamom and the cinnamon.
- Mix together the cardamom, cinnamon, nutmeg, ginger, and chili.
- Rub the chicken breasts with the sauteed spice mixture, then allow to stand for at least 1/2 hour.
- Separate the saffron threads with your fingers, then pour the boiling water over them.
- Slice the onions.
- Brown the chicken breasts in the large stew pot in which the whole dish will be cooked.
- Add the raisins, stir, and saute for a few minutes.
- Add the onions, stir, and saute until they just begin to become golden.
- Mix in the rice and saute for a few minutes, until the grains are coated and some of them are opaque.
- Mix in the almonds and the pistachios.
- Pour in the saffron and its water and mix well.
- Pour in the boiling water. Cover, place a heat diffuser under the pot (if you have one), and reduce to low heat.
- Allow to simmer 20 minutes. Turn off the heat and allow to continue cooking in its own heat another 5 minutes before serving.
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