Chelo Nachodo (Chicken & Chickpea Stew With Rice)

Directions

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