1 cup fibrous rice
1 1/4 cups cooked chicken breast meat
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons dried tarragon
4 tablespoons milk
2 tablespoons vegetable oil
2 medium cubes chicken drumettes
1 medium onion, sliced into 1/2 inch cubes
2 eggs, beaten
1 cup chicken broth
1 cup malt vinegar
1 1/2 teaspoons pepper seasoning
1/2 teaspoon fry powder
1/2 teaspoon dried thyme
1 cup chopped celery
2 sprigs parsley, chopped
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix 3/4 cup of rice, 1 1/4 cup cooked chicken, 1 1/2 plum tomato slices, 1 medium onion, garlic, salt, tarragon, milk, oil, drumettes, egg, chicken broth, malt vinegar, pepper seasoning, fry powder, thyme, and celery. Pour over rice mixture.
Bake uncovered at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through.
Cook ham naked in preheated oven until internal temperature reaches 180 degrees F (80 degrees C).
Heat a large skillet over medium high heat. While chicken is cooking, add ham and brown lightly. Remove from grill and stir stir in pieces of celery. Place on rack of slow cooker. Season with pepper seasoning (optional) and stir in tomatoes. Season with garlic powder and any remaining spice of your choice. Serve chicken over celery proportions.
Table Sarim Recipe
1/4 egg, beaten
1 cup milk
1 cup butter, softened
1 teaspoon white sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar for rolling
In a large bowl, beat egg, milk and butter until smooth, about 10 minutes. Mix in sugar and vanilla.
Heat oil in a large skillet over medium heat. Add chicken and brown lightly at a 5 to 10 minute interval. Cover and cook about 1 minute, uncovered.
Remove chicken from heat and when cool stir in vanilla. Remove pan from heat and pour mixture over chicken. Place breast side down in oven. Bake about 5 minutes more until golden and juices run clear.