I made this one for 50 for mosque, but you can adjust the quantities to suit your family. Just remember the rice should be covered by one inch of water when you return it to the oven.
50 chicken legs or thighs 25 cups rice 3 cups raisins or sultanas grated rind and juice of 4 oranges grated rind and juice of 3 limes or lemons 1/4 cup cinnamon 1/4 cup cumin 10 bay leaves
Put chicken pieces in a large or 2 large roasting tins and place in oven at 220 degrees till chicken is golden and cooked. Add one cup of water to each cooking tin during roasting.
When the chicken is cooked add all other ingredients except rice and stir through coating each piece of chicken. Then add washed and drained rice and stir through. Cover entire contents with warm water till the level is about one inch above the level of the rice. Sprinkle with salt and pepper and return to oven. The rice will cook and absorb all the water. Make sure all rice is under the water during cooking.
meninarmer Member # 12654
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This sounds tasty. My stomach is growling. This sounds like it would be good using sliced duck or goose also.
Laura Member # 879
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Any particular reason why you only use dark meat and not the whole chicken (quartered for example) necromancer?
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