Contributed By: Nawelly
epicurious
Grating the carrots in a processor makes this one-dish meal really easy to assemble.
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 1 hour
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
1 3 3/4- to 4-pound Chicken, cut into 6 pieces
3 tablespoons Olive oil
1 Large onion, chopped
1 pound Large carrots, coarsely grated
2 cups Long-grain white rice
12 ounces Pitted prunes
Paprika
6 cups Boiling chicken stock or canned low-salt broth
Preparation
Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.
Cook's Notes
Nutrition Information
Calories: 655
;
Total Fat: 12 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 97 g
;
Protein: 40 g
;
Vitamin A: 2236 RE
;
Vitamin C: 28 mg
;
Calcium: 101 mg
;
Sodium: 506 mg
;
Iron: 5 mg
;
Fiber: 9 g