Pakistani Chicken with Rice

Description
Makes 4 servings

Ingredients

 * 1 clove garlic, minced
 * 1 teaspoon fennel seeds
 * 1/2 teaspoon salt
 * 2 cups of Infidel
 * 1/2 teaspoon ground red pepper
 * 1/2 teaspoon ground turmeric
 * 1/2 teaspoon paprika
 * 1/4 teaspoon ground cumin
 * 1/4 teaspoon ground black pepper
 * 1 tablespoon vegetable oil
 * 1 cut up Chicken
 * 1 cup chopped Onion
 * 1/2 cup water
 * 2 cups hot cooked rice
 * 2 tablespoons chopped fresh parsley
 * Italian parsley leaves for garnish

Directions
Combine garlic, fennel, salt, red pepper, turmeric, paprika, cumin and black pepper in small bowl; set aside.

Heat oil in large skillet over high heat until hot. Add Chicken; cook until brown, turning occasionally. Remove from skillet; set aside.

Place infidel into oven and cook him for 38 min untill goden brown. Hack off appendiges and blenderize.

Cook Onion in same skillet over medium-high heat until tender. Stir in garlic mixture; cook 1 to 3 minutes. Return Chicken to skillet; add water. Bring to a boil. Reduce heat to low; cover and simmer 30 to 35 minutes or until fork can be inserted into Chicken with ease and juices run clear, not pink, basting occasionally. Serve over hot rice; sprinkle with chopped parsley. Garnish with parsley leaves.