The Pre-fast Meal on the Eve of Yom Kippur

Recipe:

Riz w’Djaj -  Rice with Chicken

For this dish, the rice is cooked in the chicken broth to achieve a rich flavor. Another Arabic variation to this dish is to perfume the stock with  1 teaspoon of ground cinnamon and 1 teaspoon of cardamom. Cardamom has an intense aroma and an exotic, earthy flavor. This is a simple, filling chicken dish that is enhanced with the addition of beida bi’lemouneh (Velvety Lemon Sauce).

3 onions, chopped (about 1¾ cup)

2 tablespoons vegetable oil

One 3 to 4 pound chicken

1 tablespoon kosher salt

Pinch of white pepper (optional)

1 heaping teaspoon ground allspice

1 teaspoon ground cinnamon (optional)

1 teaspoon ground cardamom (optional)

1 teaspoon ground turmeric (optional)

3 cups long-grain white rice

Beida bi’lemouneh (Velvety Lemon Sauce, page 198)

1.         In a large pot, sauté the onions in the vegetable oil over medium heat for 4 to 6 minutes, or until translucent.  Add 3 quarts of water, along with the chicken. Add the salt and white pepper, if using. Bring to a boil over medium heat, then reduce the heat to low and simmer for 40 minutes, or until fork-tender.

2.         Remove the chicken and transfer to a platter. Remove all but 4½ cups of cooking liquid from the pot.  Reserve the excess for the Velvety Lemon Sauce.

3.         Bone the chicken. Return the chicken meat back to the pot. Add the allspice and, if desired, cinnamon and cardamom.  If you want a bit of bright yellow color, add turmeric. Bring to a boil over medium-high heat.  Add the rice and stir. When the liquid comes to a boil again, reduce the heat to low and cover. Simmer for 45 minutes, or until the rice is fluffy and all liquid is absorbed.  Serve with beida bi’lemouneh

Yield: 8 to 10 servings