Another recipe from Jerusalem, and it’s a winner. It looked amazing in the book, and was just as amazing when I ate it!
It looks complicated, but it really isn’t. The beauty of it is because it’s all cooked in the same pan, you build up nice flavour. First, you caramelize the onion. While that’s happening, rub the chicken in oil and spices (cinnamon, cloves, cardamon, salt and pepper). Then you sear (really sear it because you need to cook it a bit) the chicken (I used two legs because that’s what I had). Take out the chicken, add rice, currants (I used raisins), the onion, more salt and pepper. Add the chicken back in, as well as boiling water. Put the lid on and cook low for 30 minutes. Then let it stand for 10 minutes. Take out the chicken, fluff up the rice (you get some nice crunchy bits on the bottom!), and add dill, cilantro and parsley.
I’m loving this book!