Wash and clean chicken. Put the chicken and the onion in pot. Cover with
water and bring to boil. Reduce heat.
Simmer for 2-3 hours until tender. Reserve soup. Remove bones from chicken.
Cut into pieces and sprinkle with salt.
Wash rice. Add 10 cups of soup from above. Cook over low heat for 1 hour,
or until tender. Add chicken meat to pot. Then add salt, pepper and
cinnamon as desired.
From "Arab World Cook Book"
by Nahda Salah
available through International Promoters of Art Inc.