Persian Polo Chicken

Description
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house



Ingredients
salt and black pepper
 * 500 g basmati rice
 * 1 medium onion
 * 5 tablespoons margarine or oil
 * 1 large roasting chicken, jointed
 * 1 tablespoon raisins (or more)
 * 150 g apricots, dried
 * 1 teaspoon cinnamon, ground

Directions

 * Fry the onion in 3 tb of margarine or oil until golden, add the chicken pieces and brown on all sides.
 * Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
 * Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
 * Bone the chicken if you like.
 * Wash and cook the rice, but do not steam it.
 * It should be just partially cooked.
 * Put 2 tb melted margarine or oil at the bottom of a large heavy saucepan.
 * Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice.
 * Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
 * The cloth will capture the steam rising from the rice and help to make it fluffy.
 * Serve all mixed together.