INGREDIENTS

1. 5cupswater
2. 4chicken legs, loose skin discarded
3. 4chicken thighs, loose skin discarded
4. 1cupdried garbanzo beans, soaked in water overnight & drained
5. 1cup choppedonions
6. 1stalkcelery, w/leaves,sliced
7. 1largecarrot, sliced diagonally
8. 1/2lbzucchini, sliced
9. 1teaspoonsalt, to taste
10. 1/4teaspoonpepper
11. 1/4teaspoonground cumin
12. 1/4cupfresh coriander, chopped
13. 1/4cupfresh dill, chopped
14. 1/4cuplemon juice
15. 4cupswater
16. 1teaspoonsalt
17. 2cupsraw rice, well rinsed
18. 1/4cupcorn oil

DIRECTIONS

1. To prepare stew: Bring water to a boil, add chicken pieces,& remove foam as it cooks.
2. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper,& cuminseed.
3. Cover pan& cook over moderate heat for 45 minutes Add coriander, dill,& lemon juice& simmer over low heat for 15 mins more.
4. This is sufficient to tenderized chicken& ingrate all seasonings.
5. To prepare rice: Bring 4 c water& salt to a boil in pan.
6. Add rice& cook over moderate heat for 5 minutes Drain rice in colander& rinse w/cold water.
7. Return rice to pan and pour oil over all.
8. Cover pan& cook over low heat for 1/2 hours No other water is added& rice cooks only moisture clings to it after rinsing.
9. The rice will develop a crisp bottom layer.
10. Serve rice& stew separately.
11. Each diner takes their own portion of rice& covers it w/as much stew as they wish.
12. Serve warm.