SERVINGS 8-10Kabsa Dish
- 1⁄4cup butter
- 3lbs chicken, cut into 8-10 pieces
- 1large onion, finely chopped
- 6garlic cloves, minced
- 1⁄4cup tomato puree
- 14ounces canned chopped tomatoes, un-drained (or fresh)
- 3medium carrots, grated
- 2whole cloves
- 1pinch grated nutmeg
- 1pinch ground cumin
- 1pinch ground coriander
- salt & freshly ground black pepper
- 4cups hot water
- 1chicken stock cube
- 2 1⁄4cups basmati rice (don’t rinse or soak this)
- 1⁄4cup raisins
- 1⁄4cup slivered almonds, toasted
Kabsa Spice Mix
- 1⁄2teaspoon saffron
- 1⁄4teaspoon ground green cardamoms
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground allspice
- 1⁄4teaspoon white pepper
- 1⁄2teaspoon ground dried limes
- Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
- Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
- Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the oven – remove it from the pot now & place in the preheated oven).
- Re-Cover & simmer for 35 – 40 minutes – adding the raisins for the last 10 minutes – or until rice is tender.
- Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad – preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
- N.B: You can also ‘finish’ the chicken pieces off in the oven by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry).