2 1/2 cups water
3 crushed cardamom seeds
1 tablespoon rose water
2 tablespoons lemon juice
1/2 teaspoon saffron
1 teaspoon salt
2 tablespoons flour
1/2 cup water
1 chicken, skinned and cut into serving pieces
In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose
water, lemon juice, saffron, and salt.
On high heat, bring the mixture to a boil. Reduce heat to
Dissolve the flour in the 1/2 cup water, then add to the
liquid slowly with continuous mixing.
When mixture thickens, add chicken pieces. Cover and let
cook until chicken pieces are tender.
Serve with basic cooked rice.
Archivist's note: This recipe is interesting because it
uses spices which cut across many Jewish communities in the
Sephardic region. Cardamon is popular with Iraqis and
Indians. Rose water is typical of Turkish and Balkan Jews.
Saffron is typical of Spanish Jewish cuisine. The
combination of these spices is atypical.
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