Recipe/TurkishChicken

  Amount  Measure       Ingredient -- Preparation Method

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   1      4 lb          chicken -- only legs, thighs,
                        breast and wings, cut in 12
   3      large         tomatoes -- peeled,seeded and
                        chopped
   2                    onions -- finely chopped
   2                    garlic cloves -- minced
   1      tablespoon    coriander seed -- ground
     1/2  teaspoon      saffron
   4      tablespoons   olive oil
   1                    bay leaf -- crushed
   2                    bell peppers -- finely diced
   1      cup           Kalamata olives -- pitted and dices
   2      cups          chicken broth -- preferably homemade
   2      tablespoons   white raisins -- soaked in boiling
                        water 30 minutes.
   1      lb            long-grain white rice
                        salt and pepper -- to  taste
                        Tabasco sauce -- to  taste
     1/2  teaspoon      ground cumin

Remove the skin from chicken pieces.
Season chicken with salt and pepper.
Cook in oil. Remove pieces as they brown. They should be almost cooked at
this point. If they are not, turn down heat and continue cooking.
Add onions to the oil left in the pan and cook until soft. Add garlic,
bayleaf and ground coriander.
Stir in rice until well coated with the oil.
Add bell peppers and cook a few minutes.
Stir in tomatoes, cumin and saffron.
Add raisins.
Return chicken pieces to pan.
Pour 2 cups boiling chicken stock.
Cover pan.
Turn down heat and simmer 10 minutes.
Add olives and continue simmering 10 to 15 minutes until rice is cooked.
Add some drops of Tabasco (SunKitten doesn't do this)
Serve hot.