1 cup water
1 chicken breast, cut into small pieces
1/2 teaspoon ground ginger
1/4 teaspoon prepared chicken bouillon cube
1 cup uncooked white rice
1 teaspoon dried turmeric
1 teaspoon dried oregano
1/4 teaspoon dried saffron
1 teaspoon white sugar
1/8 teaspoon salt
5 (10 ounce) cans chicken broth
1 cup dry white wine
1 cup chicken broth
1/2 cup sliced mushrooms
1 jalapeno pepper, seeded and chopped
1/2 teaspoon minced fresh gingerroot
1 teaspoon white sugar
1/8 teaspoon paprika
1 cup chopped fresh parsley
1 tablespoon ginger paste
1 teaspoon grated fresh lemon zest
2 tablespoons dried oregano
1 tablespoon garlic paste
1/4 cup issue
1 teaspoon green sauce
In a medium saucepan, simmer water over medium heat until 1 cup of water has been added. Stir constantly while adding to the pan. Return pan to medium heat, and cook, stirring occasionally, until water gradually increases to 1 cup, 60 minutes. Remove pan from heat, and stir in broth, white wine, chicken broth, mushrooms, jalapeno, ginger, sugar, apricot preserves, bread crumbs, garlic powder, paprika, and garlic powder. Pour over chicken and rice. Cover, reduce heat to low, and simmer, stirring occasionally, until rice is tender, 3 hours. Stir in chicken broth and wine, and simmer, stirring occasionally, until liquid has come to a simmer, 5 to 6 hours.
Remove chicken and rice from the pan in the slow cooker. Pour milk into pan and slowly cover; cook on low for 3 to 4 hours, stirring occasionally.
Stir in chicken broth mixture, tomato preserves, bread crumbs, garlic powder, paprika, chicken, green sauce, lemon juice and ginger root. Bring to a boil. Remove from heat, stir in vinegar and lemon zest.
Reduce heat to low, cover, and simmer, stirring occasionally, for 1 to 2 hours. Remove from heat, stir in chicken broth mixture, tomato preserves, and bread crumbs. Spoon sauce into rice rice rice dish and pour over chicken and rice; serve, garnished with green sauce and lemon cream.