Meats Recipes - Syrian Chicken Dome

Ingredients                                        

• 1.5 kg/3 lb oven-ready chicken, cut in portions

• 10 ml/2 tsp dried onion flakes

• 2.5 ml/1/2 tsp allspice

• 2.5 ml/1/2 tsp turmeric

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp butter

• 1.2 liters/2 pts/5 cups boiling water

• 100 g/4 oz/1 cup frozen peas

• 450 g/1 lb/2 cups long-grain rice

• 25 g/1 oz/1/4 cup toasted flaked almonds

---

Method:

1. Put the chicken portions in a dish. Sprinkle with the onion flakes, spices and a little salt and pepper and leave to stand for 30 minutes.

2. Melt the butter in a large saucepan or flameproof casserole (Dutch oven). Add the chicken and brown on all sides.

3. Pour over the water, bring to the boil again, cover and simmer for about 20 minutes until the chicken is tender.

4. Remove the chicken with a draining spoon. Add the peas and rice to the cooking liquid.

5. Bring to the boil, reduce the heat, cover and simmer gently for about 20 minutes until the rice is tender and has absorbed the liquid.

6. Top up with a little water if necessary during cooking. Season to taste.

7. Meanwhile, cut all the chicken meat off the bones, discarding the skin. Cut into neat pieces. Grease a large warmed soufflé dish or mould (mold).

8. Sprinkle the nuts over the base then lay the chicken on top. Cover with the hot rice mixture and press down firmly.

9. Leave in a warm place for 3 minutes, then turn out and serve.