Was cook this right, he is an absolute delicacy and rosa simple and rather cheap (except povarenok

Winter Storm Nemo (you can take a storm by name seriously?) Inching up the east coast and we can expect rain, sleet, wind and everything possible over the weekend. I am not amused. The good thing with this kind of weather is what it is exceptionally pleasant HUKA home, creating something Slow cooked or even bake scones.
I have to cook this right three times now. He is the new uppáldsbókinni memory, Jerusalem, I can not stop looking and cook out. The first time I cooked it all went wrong. Thus almost. Ottolenghi tells you to cook right in a closed pan over low heat on the stove. After a specified time, the chicken though still raw, but the rice was cooked povarenok through. After almost an hour in addition to the chicken cooked through povarenok and rice were ofelduð and crushed. povarenok We knew, however, that the right would be good we just cooked it properly.
I decided to take the faithful povarenok cast iron pot body (which has never failed me) and cook right inside the oven rather than on the stove. It was better ideas I've got. Chicken was completely cooked, flavorful rice with a little bit and spices gave the right fun and rich Middle Eastern flavor. This is a great winter food - seen, spicy and hot. I recommend that you carry it out with a little Greek yogurt with olive oil and even some good bread. povarenok
(Slightly modified recipe from Yotam Ottolenghi and Sami Tamimi Jerusalem) 4 tablespoons olive oil 2 medium-sized onions, cut into thin slices 1 kg kjúklingalæri with bone and skin, or 1 whole chicken, povarenok cut into four pieces 10 kardemommubelgir space 1/4 teaspoon cloves 2 cinnamon sticks, broken in half 1 2/3 cups [300 g] basmati rice 3 tbsp raisins (can be omitted) 2 1/4 cup [550 ml] boiling water 1 tablespoon 5 [5 g] fresh parsley leaves, chopped 1/4 cup [5 g] fresh dill, chopped 1/4 cup [5 g] fresh kóríanderlauf, minced 1/3 cup Greek yogurt, stirred with 2 tablespoons of olive oil (may be omitted) salt and freshly ground pepper
Take a large refractory pot (or use a large pan with a lid, if you do not have such a pot). Heat 2 tablespoons of olive oil in it above the average high temperature. Put the onion and cook gently, stirring occasionally, for 15-20 minutes, or until the onion has become golden brown in color [this always takes me at least 20 minutes]. Remove the onion into small bowl and wipe the pot with eldhúspappír.
Put the chicken in a large bowl and season with 1.5 teaspoon salt and 1/5 teaspoon pepper. Pour 2 tablespoons of olive oil over the chicken and place kardemommubelgina, cloves nails and cinnamon sticks in a bowl. Roll pieces of chicken to spices and olive oil covering pieces.
Heat the pot / pan back and stekið chicken and spices povarenok for 5 minutes on each side (do not skip this step, this cook chicken partially). Remove chicken from and set aside. Spices may be left in the pot, but it is also fine if they stick to the chicken. If the chicken leaves much fat is good pouring from understanding just after film of oil in the pot.
Take out of the oven when the chicken is ready. Take the cap off and put a clean dishcloth over the pot and put the lid back on. Let the right to rest for 10 minutes. Sáldrið herb draft of right and use a fork to mash them and get some rice. Taste and add more salt and pepper if needed.
[* Ottolenghi says in the recipe to cook over low heat on the stove in a pan for 30 minutes. povarenok I did it the first time I made this right and the chicken was still pretty raw by the time I got into all kinds of trouble with rice. After a little research online, I saw more encountered the same problem. I recommend to bake it in a closed pot or refractory against with aluminum foil inside the oven.]
Thanks for the droves. This recipe should not betray, we think it absolutely delicacies :)
Created this wonderful kjúklingarétt. Were completely out of the store with the recipe and bought what I needed and went exactly according to the instructions that are very good. Court made very popular povarenok in the family and I do not think that can drop raisins. They make a very good taste. was a large raisins. Thank you for this wonderful recipe that I probably to create again. Sincerely Hjördís
But what delights me terribly povarenok to hear that you have liked it! We are starting to cook it weekly here. I agree with you with raisins, but I know a few who can not possibly eat hot raisins;)
Was cook this right, he is an absolute delicacy and rosa simple and rather cheap (except povarenok herbs cost struggling, no matter still grow dill and parsley in the garden and this is an innovative way to use them). We bought a tray of chicken thighs (almost kilogram, 5 thigh) and maybe meat focus on this great home, but three (one lystarlaus 2 years included) finished all