Kabuli Palau

Serves 6

• 4 lb Chicken; cut in pieces
• 2 large Onion; sliced
• 2 tablespoons of Salt
• 3 pt; Water, hot
• 1/2 lb Rice, long grain

Sauce

• 2 medium Onions; thinly sliced
• 1 ounce of Butter
• 1 tablespoons Cardamom, ground
• 1 tablespoons Cumin, ground
• 3 Carrot; cooked & sliced
• 4 ounce of Raisins

Place chicken pieces, onions, salt and hot water in a 5-pintsaucepan. Cover and simmer for about 2 hours.
The chicken should be tender, yet firm. Remove and cool chicken,reserving stock. Remove meat from bones; use only large pieces forthis dish. Cook rice in boiling salted water. When done, drain andkeep covered until used.
To make stock sauce: Brown onions in hot butter and remove fromheat. Add cardamom and cumin; mash with onion to form a paste. Addabout 1 pint of the chicken stock; simmer for 5 minutes and taste forseasoning.
Combine cooked rice, stock sauce and chicken; place in a butteredcasserole; place carrots on top of mixture and sprinkle with raisins.Cover and cook for about 35 to 45 minutes in a very moderate oven(325F). Add more stock or water if dish becomes too dry. When done,mix carrots and raisins lightly with chicken and rice.
Stock not used in the main dish can be served as a soup course.