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•

A CULINARY TRADITION from page 79

Mr. Carbott - Northville retiree

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Add enough water to cover the beef
and submerge the eggs.
Cover the pot tightly and place it in
the preheated oven. Cook 12-20 hours.
Just before serving, remove foil packet
and rice from the pot and transfer their
contents to individual serving dishes.
Remove brisket to a large, deep serving
dish and surround with remaining ingre-
dients and eggs (do not peel eggs).
Adjust salt and pepper to taste. Makes 8
large servings.

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Ag:

CHICKEN HAMIN
3 T. olive oil
2 chickens (2 1/2-3 pounds each), cut
into pieces
1 cup chopped onions
1 t. minced garlic
2 cups uncooked rice
1/2 cup chopped dried apricots
1 t. grated lemon or orange peel
2 t. kosher salt
1/2 t. pepper
2 t. turmeric
4 whole cloves
4 cardamom pods
1 can (15 oz.) diced tomatoes with
juice
1/2 t. ground cinnamon
1 T. fresh minced gingerroot
1 t. minced garlic
water
1/4 cup fresh chopped parsley, garnish
Preheat oven to 250E
Heat olive oil in a large pot over medi-
um-high heat. Dry chicken pieces and
brown them well on all sides. Remove
the chicken from the pot and set aside.
Add onions and garlic to the pot and
cook, stirring frequently, for 5 minutes.
Return the chicken to the pot and add
remaining ingredients except water.
Add water just to the top of the rice
(chicken need not be submerged). Cover
the pot well and place in the preheated
oven. Cook for 12-20 hours until ready
to serve.
Arrange all ingredients except chick-
en on a serving platter and adjust salt
and pepper to taste. Arrange chicken
pieces over and sprinkle the chopped
parsley. Makes 8 servings.

❑

Correction

The vegetarian chili recipe that
appeared Jan. 24, page 92, incor-
rectly stated: "Add the beef and
cook, stirring occasionally for 5
minutes more.
It should have stated: "Add the
remaining ingredients and cook,
stirring occasionally for 5 min-
utes more."