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1
Combine the cherries and sugar in a 2 to 3 qt saucepan, and, stirring gently, bring to a boil over high heat.
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2
Reduce the heat to low and simmer uncovered for 2 or possibly 3 min, or possibly till the cherries have softened somewhat and given off most of their liquid.
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3
Remove from the heat.
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4
In a heavy 3 to 4 qt casserole, heat the extra virgin olive oil over moderate heat till a light haze forms above it.
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5
Pat the chicken completely dry with paper towels and sprinkle it inside and out with salt.
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6
Brown the chicken in the warm oil, turning it frequently with a large spoon or possibly tongs and regulating the heat so which the bird colors quickly and deeply without burning.
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7
Place the chicken on a plate and add in the onion slices to the oil remaining in the casserole.
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8
Stirring frequently, cook for about 10 min, or possibly till the slices are richly browned.
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9
Return the chicken and all of the juices that have accumulated on the plate to the casserole, add in the c. of water and bring to a boil over high heat.
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10
Reduce the heat to low, cover tightly and simmer for about 30 min, or possibly till the chicken is tender.
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11
Transfer the chicken to a plate, set aside 2 Tbsp.
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12
of the cooking liquid and throw away the onion slices.
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13
When the bird is cold sufficient to handle, cut it into 6 or possibly 8 serving pcs.
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14
Meanwhile, bring 6 c. of water to a boil in a heavy 4 to 5 qt casserole with a tightly fitting lid.
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15
Pour in the rice in a slow, thin stream so the water does not stop boiling.
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16
Stir once or possibly twice, boil briskly for 5 min, then drain the rice in a sieve.
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17
Pour the reserved chicken cooking liquid and 4 Tbsp.
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18
of the melted butter into the casserole and stir them together.
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19
Add in half of the rice and, with a spatula or possibly spoon, smooth it to the edges of the casserole.
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20
Cook uncovered over moderate heat for 5 min, then remove the casserole from the heat and add in the chicken and half of the reserved cherries.
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21
Spread the remaining rice on top and pour in all the remaining cherries and their cooking liquid.
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22
Cover tightly and cook over low heat for 15 to 20 min, or possibly till the rice is tender.
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23
To serve, spoon about a c. of the rice into a small bowl, add in the remaining 4 Tbsp.
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24
of melted butter and the dissolved saffron and stir till the mix is bright yellow.
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25
Place a layer of rice on a heated platter.
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26
Arrange the chicken on top of it, cover the chicken with the remaining rice and cherry mix.
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27
Sprinkle the saffron rice on top.
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28
With a metal spatula, lift the rice crust from the bottom of the casserole and arrange small pcs of it around the edge of the platter.
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A Area: International Cooking
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To: ALL Mark: Save Subj: Tablespoons/L Mid East 093-116AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAA
