Afghanistan: Chelo nachodo (chicken & chick-pea stew with rice)
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5 c -water
4 Chicken legs and
4 Chicken thighs, loose skin -discarded
1 c Dried chick-peas, soaked in -water overnight & drained
2 md (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 lg Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 ts Salt, or to taste
1/4 ts Pepper
1/4 ts Ground cuminseed
1/4 c Fresh coriander, chopped
1/4 c Fresh dill, chopped
1/4 c Lemon juice
4 c Water
1 ts Salt
2 c Raw rice, well rinsed
1/4 c Corn oil
Directions
1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.
VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.
Yield 6 Servings
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