1. Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
2. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
3. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
4. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

Makes 4 servings.

Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.

Raisin Couscous: In small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

Methods / Instructions
Melt ghee in a small frying pan DO NOT boil it.
Mix ghee with flour and salt.
Then mix with warm water (add just a little bit of water at a time and mix the dough thoroughly, make sure the dough is not hard) keep for at least one hour. Then separate dough into small rolls similar to oven cupcake buns. Use rolling pin and roll the dough balls each on a large flat surface (Formica counter top does great) as you roll the pin spread a little ghee on the dough and then tear the now flat pizza like dough spread from the center by pulling evenly to all edges and cut one side so you are left with a long lean piece of dough in your hands. Roll it into a coil (snakes) from each end in opposite directions (one clock wise and the other end counter clock wise) when they get together, then twist one of the collected coil and put it over the other.
Clean area over the oven top and keep a wide flat heavy/thick frying pan on the cooking range, turn on the cooker at low. Leave the dough for about 10 minutes then roll with rolling pin on flat surface into an evenly spread round (pizza like) thin spread. Turn the heat on to medium using oiling brush, spread a little ghee evenly all around the pan and cook the chappatis. Keep turning (rotating it) to ensure even cooking and turn over and keep pressing after turning and also put ghee on top but not too much and keep on pressing in the frying pen until light brown.

Methods / Instructions
Soak wheat and leave wheat in water for 3 hours. Boil wheat, chicken breast and big (grated) onion in 3 cups of water. Add 1 tea spoon of salt and keep cooking on low fire.
On another side of the cooker make sweet turmeric sauce. Cut chicken gizzards into small pieces and boil with 3 spoons of turmeric paste/puree in 1/2 cup of water, add a pinch of salt and 3 table spoons of sugar. Leave the sauce to cool.
Once wheat is thoroughly cooked, take out the chicken breast, they should also be well cooked by now to the point that they almost start to shred when you just touch them. Cut chicken breast into small pieces and shred well. Put the chicken back into the bowl of wheat and start to stir. By now the wheat you are cooking should have started turning into a thick paste. Add 2 to 3 spoons of ghee and keep stirring until the shredded chicken is evenly distributed. The heaviness or thickness of wheat paste should almost feel like dough when kneaded and ready for baking. If the paste is too hard add a little water. Once ready, take off from fire and cover the wheat paste.
On one side of cooker, take a small frying pen and fry the small (shredded) onion in 3 to 4 spoons of ghee. Keep stirring until onions turn red and crispy.

The turmeric sauce with pieces of chicken gizzards is served in one small bowl.
Deep fried onions with all the ghee are also poured into another bowl and put on the table (allow a few minutes to cool but not solidify)
Boko boko is served while still warm (not hot, you could end up badly burnt). One may choose to either eat it with the fried onions (where by one also adds the ghee that is with the onions) or one may choose to eat boko boko with the turmeric sauce.

Methods / Instructions
Wash the rice 2 or 3 times until the whitishness does not re appear in the water.
Boil the rice until it is half done, sieve and throw away the starchy fluid
Mix the rice with a big pinch of strands of saffron, about 20 or 30 strands.
In a big cooking pot, fry the garlic in GHEE
Raise the temperature of ghee and put in the chicken.. fry at high temperature only to brown the chicken… remove quickly so that the juices from the chicken do not get out (you will need them for later). Remove the chicken and put on a paper towel to drain the oil and remove the pot from the fire
Now put everything BUT THE RICE, into another pot and mix them nicely (all the spices -ground-, the chicken, yogurt, ginger, garlic etc). Add salt and make sure that you can taste the salt (don’t go over board) also make sure that the mix taste for sourness.
Pour rice on top of all the mixed stuff.
Boil some ghee on another pot or pan and pour on top of the rice. Cover the pot with tinfoil and make sure you do this well, make it snuggle nicely. Then use your regular pot cover over this.
Cook in medium low (second option between low and medium) for about 30 minutes. {Alternatively you could cook it in the oven at about 250 that is about 30-40% lower temp than you would use for backing cake – if cooking in the oven, you will need to time it for 45 minutes, after 45 minutes you will need to poke in a fork all the way to the bottom to feel if its done or not}
To be done, the rice on the top will be cooked and the bottom of the pot will stay a little bit soggy.
Time to serve, NOW you will need a big deep bowl like plate, uncover the pot completely, clear the area for a little work. Cover the pot with the plate, serving side facing the pot. Lift the pot in such a way that with a quick twist, you can flip it over where the plate is at the bottom and the pot is on top of it. If you used a plate big enough, nothing will fall on the floor when you pull up the pot. So now pull up the pot. The thick curry should be at the top and may slightly run if it was not cooked at right temperature, but that is not a bad thing. The biriyani curry is one of the best curry you will ever taste. Remember what I said about NOT over frying the chicken, not losing the juices?? Well what has happened is that the juices from the chicken combined with tomatoes, yogurt and other stuff and made the rich biriyani curry at the low cooking temperatures.

Serving
Usually in Africa and the Middle East, the whole BIG plate is set in the middle and every one eats hand in hand from it, sitting on the floor around it. However, though that is the best way for socializing and breaking class barrier, you can serve it any way you like in your home. You could set the big plate in the middle of the table and every one can serve into their plates (especially if you do not have eaters hehehe), and take the amount they need.

Every one taking a serving should take the curry and all, that is the best part, if biriyani is cooked right, I would swear it is the best food in the world as far as taste is concerned. However, this here is chicken biriyani, the more authentic one is beef/veal biriyani, I will get the recipe for that when mom has time and I will post it here for you. She says there is a little difference in preparation. I know there is a lot of difference in taste!

Methods / Instructions
Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.
Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.
Hang the strips of meat in a cool, dry, well ventilated place until
dry.
You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.

Methods / Instructions
Directions
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.

Servings: 4

One of the most flavorful pork chops youll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice, green beans and Libbys Kerns nectar.