Roast chicken with rice and dates
Instructions
Cut the chicken into eight pieces and sprinkle them evenly with the salt, paprika, allspice and cayenne pepper, formerly mixed in a bowl.
Finely chop the peeled onions, garlic and celery, and sauté in a pan with oil, moderate heat for 5 minutes.
Add the chicken pieces and cook them over high heat on each side, until they are nicely Golden.
Blanched for a few moments the tomatoes in boiling water, Peel, remove the seeds and chop the flesh flakes, then put them in the pan with the meat.
Private dates of hazels, riducetene the flesh into strips and add to the meat too.
Cook over moderate heat for 15 minutes, stirring constantly with a wooden spoon.
After the indicated time pour the broth and continue cooking in the oven (200 degrees) for 20 minutes, then add the rice and chopped parsley and bring to cooking (it will take 20-30 minutes more).
At the end add salt and pepper if needed, and serve piping hot.
Ingredients and dosing for 4 persons
- 1 1400 g chicken ready for cooking
- Salt
- 1 pinch of cayenne pepper
- 1 pinch of allspice
- 2 teaspoons of spicy paprika
- 120 g of onions
- 1 clove of garlic
- 50 cl of chicken soup
- 100 g of celery
- 4 tablespoons of olive oil
- 250 g of tomatoes
- 1 tablespoon of chopped parsley
- 3 cups of boiled rice
- 6 fresh dates