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Persian Chicken With Rice
What You Need:
  • 4 pounds chicken parts
  • 2 tablespoons butter or margarine
  • 1 can (10¾ ounces) condensed chicken broth
  • 1 can (10¾ ounces) condensed cream of chicken soup
  • 1/3 cup chopped dried apricots
  • 1 cup chopped celery
  • ¼ cup raisins
  • 1 teaspoon ground cinnamon
  • ½ cup dried apricot halves
  • 4 cups hot cooked rice
  • Parsley sprigs (for garnish)
    • How To Cook:
    1. Brown chicken in butter in a large heavy saucepan.

    2. Add broth, soup, chopped apricots, celery, raisins and cinnamon; cover and cook over low heat 30 minutes.

    3. Add apricot halves; uncover and cook 15 minutes more, or until done, stirring occasionally.

    4. Serve over rice; garnish with parsley.
    To Serve: 8
    This recipe is also available in:
    Cuisine » Asia » Iran
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Fruits » Apricot
    Dish » Main Courses
    		 



     
     
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