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Sunday, August 7, 2016

Al Kabsa - Traditional Saudi Rice And Chicken

Ingredients

  • Servings: 8
  • kabsa spice mix:
  • 1/2 teaspoon saffron
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried whole lime powder
  • 1/4 cup butter
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1/4 cup tomato puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and freshly ground black pepper to taste
  • 3 1/4 cups hot water
  • 1 cube chicken bouillon
  • 2 1/4 cups unrinsed basmati rice
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds

Recipe

    Preparation Time: 40 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs 10 mins

  • mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • melt the butter in a large stock pot or dutch oven over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. mix in the tomato puree.
  • stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the kabsa spice mix. cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • bring the sauce to a boil, then reduce the heat to simmer and cover the pot. simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • gently stir in the rice. cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • transfer the rice to a large serving platter and arrange the chicken pieces on top. sprinkle the toasted slivered almonds over the dish.

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