KABELI PILAU (CHICKEN & RICE)

      Title: KABELI PILAU (CHICKEN & RICE)
  Categories: Chicken, Afghan
       Yield: 6 Servings
  
       4 lb Chicken; cut in pieces
       2 lg Onion; sliced
       2 ts Salt
       3 pt ;Water, hot
     1/2 lb Rice, long grain
 
 MMMMM---------------------------SAUCE--------------------------------
       2 md Onions; thinly sliced
       1 oz Butter
       1 ts Cardamom, ground
       1 ts Cumin, ground
       3    Carrot; cooked & sliced
       4 oz Raisins
  
   Place chicken pieces, onions, salt and hot water in a
   5-pint saucepan. Cover and simmer for about 2 hours.
   The chicken should be tender, yet firm. Remove and
   cool chicken, reserving stock. Remove meat from bones;
   use only large pieces for this dish. Cook rice in
   boiling salted water. When done, drain and keep
   covered until used.
   
   To make stock sauce: Brown onions in hot butter and
   remove from heat. Add cardamom and cumin; mash with
   onion to form a paste. Add about 1 pint of the chicken
   stock; simmer for 5 minutes and taste for seasoning.
   
   Combine cooked rice, stock sauce and chicken; place in
   a buttered casserole; place carrots on top of mixture
   and sprinkle with raisins. Cover and cook for about 35
   to 45 minutes in a very moderate oven (325F). Add more
   stock or water if dish becomes too dry. When done, mix
   carrots and raisins lightly with chicken and rice.
   Stock not used in the main dish can be served as a
   soup course.
   
                 From The Cookbook of the United Nations,
   by Barbara Kraus
                 United Nations Association of the U.S.A,
   1967
                 per Leti Labell
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