• 560e967c6429e5534aa220e37c7fd051

Yaara's Authentic Yemenite Chicken

There is no one happier than I am that your dreams have come true. This is a recipe close to my heart. I wish u both a life filled with sweetness, wealth, happiness and love Lots of love Yaara

Prep
Cook
Serves 6people
Ingredients
750
gr carrots, peeled
4
cups rice
1/2
cup oil
3
onion, sliced thinly
6
small pieces of chicken on the bone
150
gr raisons
salt and pepper
4
cups water
Directions
1.
Slice the carrots into thin strips.
2.
Wash the rice and put aside.
3.
Fry the onion in a pan until transluscent. Add the chicken and cook on each side for 5 - 6 mins until slighly brown. Then take the chicken and onion out the pan and put aside.
4.
Take the slices of carrot and lay across the bottom of the pan in a single layer (you will have more carrot leftover, do not throw it away you will need it soon) and then put the onion and chicken pieces on top of the carrot layer. Sprinkle with salt and pepper and the raisins. Cover the chicken with the rest of the carrot. Add 1/3 cup water to the pan and cook for 4-5 mins.
5.
Take the pan off the heat.
6.
Add the rice to the pan with the rest of the water. Cover the pan and cook on a low light for 20 minutes.
7.
Occasionally mix the layer of rice but not the layers underneath. As it cooks the water will evaporate (this is what you want to happen). If there is still a lot of water, cover the lid of the pan with a towel and place back on the pan. Cook for a further 20 minutes on a low light.
8.
Switch off the heat and leave the food covered for 10 minutes or until you are ready to serve.

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