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| 2 Esslöffel | corn oil |
| 1 mittel | Onion, chopped (1/2 cup) |
| 1 | Chicken, 3 pounds |
| 1 Tasse | Chopped tomato, fresh or canned |
| 2 Tasse | Raw rice, well rinsed |
| 1 Tasse | Dried chick-peas, covered in water overnight, drained |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/4 Teelöffel | paprika |
| 3 Tasse | water |
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Copeland Marks
Another Hameen, or slow-cooked chicken and rice dish for the Sabbath, this is a contemporary recipe. It can be prepared at any time as long as it is baked slowly and thoroughly. There are great advantages in today's busy world in having a one-dish meal that can be prepared and put in the oven 5 hours before dinner time.
1. Heat the oil in a pan large enough to hold all the ingredients. Add the onion and stir-fry over low heat until golden, about 3 minutes. Add the chicken and brown lightly on all sides for 5 minutes.
2. Add the tomato and fry for 2 minutes. Place the rice all around the chicken, and add the chick-peas, salt, pepper, paprika and water. Cover the pan tightly, bring to a boil, and simmer on top of the stove for 5 minutes. Then bake in a 200-degree F. oven for 5 hours ..... the longer, the better. The chicken will become quite tender, the rice will be cooked but still moist.
Serve warm.
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