New American Arts Festival

Method

1. Add chicken and water to cover (1-1.5 quart) to large pot. Heat to boil over medium-high flame.

2. In a large bowl, soak 4 cups long-grain basmati rice in tap-hot water – soak for 25-30 minutes.

3. While your chicken is cooking, clean and shred 2 large carrots, clean and chop 2 large onions, peel and chop 4 Roma tomatoes and peel and finely chop 6 cloves of garlic.

4. Coat the bottom of a second large pot with corn oil (0.3-0.5 cups) and heat over medium flame. Add half of the chopped onions to brown.

5. Once onions are soft (around 5 minutes cook time) add chopped garlic to oil.

6. Skim top of boiling chicken to maintain a constant simmer.

7. Once rice has soaked, rinse thoroughly under running water until water runs clear

8. Add 3.5 cups of water to your veggies, 0.5 cup clarified butter (or oil), and stir

9. Allow to come to a boil, then add rinsed rice to veggies, water and oil

10. Simmer approximately 25 minutes.

11. While rice is cooking, toast 0.5-1 cups almonds over the stove on medium-low heat. Stir regularly and watch the almonds to ensure they don’t get overdone (total cook time around 7-10 minutes). They should turn slightly darker brown and smell toasty.

12. When almonds are done, transfer from the pan to a plate to cool

13. If desired, transfer chicken from broth to oven and broil 5-10 minutes to brown skin

14. Serve rice topped with chicken thighs and drums, toasted almonds, chopped fresh mint, and sliced tomatoes

Fresh green salad

• 2 bunches Romaine lettuce

• 2 bunches parsley

• 2 lemons

• 1 white onion

• 3 tomatoes

• 1 heaping tablespoon salt

• 0.5-1 cup olive oil