Tasty and Easy Recipes

Ingredients:
5 cups dry rice, preferably Basmati
2 tbsp. plus 2 tsp. salt
1 cup butter
1 tbsp. plain yogurt
1/2 tsp. powdered saffron
2 tsp. boiling water

Methods:
In a bowl, wash the rice 3 times and then soak for 1 hour in lukewarm water to cover mixed with 2 tbsp. of the salt.
Pour 10 cups water in a nonstick pot, add the remaining 2 tsp. salt and bring to a vigorous boil.
Drain the water from the presoaked rice and add the rice to the boiling water.
Stir, cover and bring back to a boil, boiling for 3 to 4 minutes. The rice
should move freely and float to the top of the pot.
Drain the rice in a colander, rinse with lukewarm water and taste. If the rice is salty, rinse with more water. In a large nonstick pot, melt the butter; add 1-cup water and stir.
Set aside half of this mixture. Add the yogurt to the butter remaining in the pot and stir well. Gently spoon the rice on top of this mixture,forming a cone.
Cover. Cook on medium heat until steam is visible, about 15 minutes.
Cook for 15 minutes more, then turn the heat down to low and pour the remaining butter mixture over the rice. Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 minutes.
Spoon 1 cup of rice from the top of the pot onto a plate and mix gently with the saffron mixture. Set aside. Mound the rice in the shape of a cone on a serving platter.
Add saffron rice to the top before serving. Remove the crust from
the bottom of the pan and serve separately, cut into squares or
wedges.

Serves: 8
Ingredients
8 boneless chicken breast halves, about 2-1/2 lbs.
juice of one lime
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
salt and freshly ground pepper to taste
2 tablespoons matzo cake meal
2 tablespoons vegetable oil
1 generous cup onions, chopped
4 garlic cloves, minced
1 cup orange juice
2 tablespoons golden raisins
4 tablespoons chopped dates
4 tablespoons toasted, sliced almonds

Method:
Trim breasts and pound heavy ends to cook evenly. Sprinkle with lime juice, season with cinnamon, cloves, cardamom, salt and pepper. Allow to stand 15 minutes.
Heat vegetable oil or spray in a heavy 11″ non-stick skillet over medium high heat. Dust chicken with matzo cake meal. Saute breasts about 4 minutes per side until golden. Remove and keep warm.
Saute onions and garlic in same pan until limp, 5 minutes. Drain excess oil. Add orange juice, dates, and raisins. Simmer 5 minutes to thicken juices and soften fruit. Return chicken to pan and coat well. Can be made ahead to this point.
Preheat oven to 300°F. Spread almonds in a single layer on a piece of foil, bake 10 minutes.
Cover chicken and heat thoroughly, turning to coat several times. Place chicken on serving platter with a slotted spoon, surround with fruit. Increase heat to high and reduce pan juices until thick and syrupy. Pour over chicken; garnish with toasted almonds.