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Ingredientes
- 1 x Chicken, 3 pounds, wing tips and excess fat removed
- 1 c. Recipe for Khinta Pockets (see below)
- 2 c. Raw rice, well rinsed
- 4 c. Homemade chicken broth
- 1 Tbsp. Tomato paste
- 1/2 tsp Salt
- 4 x Large eggs, hard-cooked for 10 min
Direcciones
- I have a had various versions of hameen, which ubiquitous Sabbath chicken and rice whose origin is Baghdad. The Calcutta (India) Baggages have another style of hameen and there have been many modern modifications which have cropped up according to family tastes. This is an old-style version.
- 1. Stuff the chicken with the khinta stuffing and sew up aperture.
- 2. Put the rice, chicken broth, tomato paste and salt in a large pan and bring to a boil, then simmer over low heat for 10 min. Place the chicken in the center of the pan and place the Large eggs in their shells around it. Tightly cover the pan and put in a 200-degree F. oven . (Traditionally this dish was placed in an oven for about 10 hrs, overnight, on friday afternoon and served for the Sabbath lunch.)
- The rice should be dry but still have some moisture and the chicken should be brown.
- Serve hot ... rice, chicken and Large eggs altogether.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 691g | |
| Recipe makes 4 servings | |
| Calories 1091 | |
| Calories from Fat 470 | 43% |
| Total Fat 52.21g | 65% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 440mg | 147% |
| Sodium 986mg | 41% |
| Potassium 986mg | 28% |
| Total Carbs 76.05g | 20% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.99g | 1% |
| Protein 72.7g | 116% |
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