MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice)
Categories: Stews, Jewish, Afghan, Chicken
     Yield: 6 Servings

MMMMM----------------------------STEW---------------------------------
     5 c  Water
     4    Chicken legs AND
     4    Chicken thighs, loose skin
          -discarded
     1 c  Dried chick-peas; soaked in
          -water overnight & drained
     2 md Onions (1 c); chopped
     1    Celery rib with leaves; sliced
     1 lg Carrot; sliced diagonally
     1    Zucchini (1/2 lb); sliced
     1 ts Salt, or to taste
   1/4 ts Pepper
   1/4 ts Ground cumin
   1/4 c  Fresh coriander; chopped
   1/4 c  Fresh dill; chopped
   1/4 c  Lemon juice

MMMMM----------------------------RICE---------------------------------
     4 c  Water
     1 ts Salt
     2 c  Raw rice; well rinsed
   1/4 c  Corn oil

 CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)

 Here is a family-style dish to be served any time of year.  It is a
 substantial soup stew, well seasoned in Afghan style & combined w/a
 crispy-bottomed rice provides contrasting texture to stew.  The stew
 & rice are served separately.

 To prepare stew:

 Bring water to a boil, add chicken pieces, & remove foam as it
 cooks.  Add chick-peas, onions, celery, carrots, zucchini, salt,
 pepper, & cuminseed.  Cover pan & cook over moderate heat for 45
 minutes. Add coriander, dill, & lemon juice & simmer over low heat
 for 15 minutes more. This is sufficient to tenderized chicken &
 ingrate all seasonings.

 To prepare rice:

 Bring 4 c water & salt to a boil in pan. Add rice & cook over
 moderate heat for 5 minutes.  Drain rice in colander & rinse with
 cold water.  Return rice to pan and pour oil over all. Cover pan &
 cook over low heat for 1/2 hour. No other water is added & rice
 cooks only moisture clings to it after rinsing. The rice will
 develop a crisp bottom layer.

 Serve rice & stew separately.  Each diner takes their own portion
 of rice & covers it w/as much stew as they wish. Serve warm.

 VARIATION:

 2 lb of boneless beef chuck cut into 6 equal pieces may be used in
 place of chicken, but cooking will take longer.  Cook beef stew
 over moderate heat for 1 hour.  Add coriander, dill, & lemon juice,
 reduce heat to low, & simmer, covered, 1/2 hour more, or until beef
 is tender.

 Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
 in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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