Categories: Poultry, Ethnic 
      Yield: 6 servings 
  
    500 g  Rice, basmati                            Salt & black pepper 
           Onion                               1 tb Raisins or more 
      5 tb Butter or oil                     150 g  Apricots,sharp dried 
      1 lg Chicken, roasting jointed           1 ts Cinnamon, grd 
  
  Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces 
  and brown on all sides. Season to taste with salt and pepper, add raisins 
  and appricots, and continue to cook for a minute or two longer, turning the 
  fruit in the fat. Sprinkle with cinnamon, cover with water and simmer 
  gently, covered, until the chicken is very tender and the sauce reduce. 
  Bone the chicken if you like. 
   
  Wash and boil the rice according to the recipe for chilau but do not steam 
  it. 
   
  Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. 
  Spread half of the partly cooked rice over this, cover with the chickem 
  pieces, pour the rich fruity sauce over them and cover with the  remaining 
  rice. Cover the pan with a cloth, put the lid on tightly, and steam over a 
  very low heat for 20 to 30 minutes. The cloth will capture the steam rising 
  from the rice and help to make it fluffy. Serve all mixed together. 
   
  From:A new book of Middle Eastern Food by Claudia Roden.