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Kobete Chicken
By : Method
- Mix flour, 1/2 teaspoon salt and 1 cup water.
- Divide the dough into two pieces, cover with a wet cloth and set aside.
- Fill a large pot with water.
- Add 1 teaspoon salt and a whole peeled onion.
- Bring water to a boil and boil whole chicken in water until it is tender.
- Remove chicken from pot, remove bones and cut chicken meat into small pieces.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter/margarine in pot over medium heat.
- Add rice, turn heat to high and cook rice, stirring, for about 2 minutes.
- Add 1/2 teaspoon salt and 6 cups water mixture.
- Cover pot.
- Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
- Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish.
- Lay one round of dough in the lightly greased pie dish.
- Spoon in the rice mixture and season with fresh ground black pepper.
- Spread the chicken pieces on top of the rice and cover with the second dough round.
- Pinch the sides closed, trimming off any excess dough.
- Brush top with egg and bake in the preheated oven for about 30 minutes.
- Kobete is ready when the top is a nice yellowish brown.
Ingredients:
1 whole (2 to 3 pound) - broiler chicken
3 cups - all purpose flour
1 cup - lukewarm water
3 cups - uncooked rice
1 - egg, beaten
1 - whole onion, peeled
2 tbsp - butter
6 cups - water mixture (water and leftover water from boiling chicken)
fresh ground black pepper to season
1 tsp - salt
1 x 10 inch - pie dish
1 whole (2 to 3 pound) - broiler chicken
3 cups - all purpose flour
1 cup - lukewarm water
3 cups - uncooked rice
1 - egg, beaten
1 - whole onion, peeled
2 tbsp - butter
6 cups - water mixture (water and leftover water from boiling chicken)
fresh ground black pepper to season
1 tsp - salt
1 x 10 inch - pie dish
RECIPES BY REHANA KHAMBATY
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