Chicken or Mutton Pilaff

Ingredients

• 1 fowl
• 3 tablespoons rice
• 1 teacup ground nut oil
• 1 tablespoon butter or lard
• 1$ pints boiling water
• 1 onion
• 1 pinch nutmeg
• 1 pinch red pepper
• 6 cloves
• 1 small handful of freshly roasted and peeled ground nuts
• (1 tablespoon currants if available)

Method

1. 1

   Put the whole fowl, onion, cloves, black pepper, and salt into boiling water.

2. 2

   Once tender, remove the fowl, cut into pieces, and keep hot.

3. 3

   Return the carcass to the pot, boil until reduced to a breakfast-cupful, strain.

4. 4

   Heat oil, fry rice until golden, pour off oil.

5. 5

   Add strained stock to rice, simmer until absorbed, then add fowl pieces, butter, nutmeg, red pepper, ground nuts, and currants.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 40. The excerpt below is the record exactly as published.

Chicken or Mutton Pilaff (11). 1 fowl. 3 tablespoons rice. 1 teacup ground nut oil. 1 tablespoon butter or lard. 1$ pints boiling water. 1 onion. 1 pinch nutmeg. 1. Put the whole fowl 1 pinch red pepper. 6 cloves. 1 small handful of freshly roasted and peeled ground nuts. (1 tablespoon currants if available)

Cook this with the app: pantry check, scaling, and the assistant.