AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

READY IN: 1hr 40mins
INGREDIENTS

 1⁄4 cup butter

3 lbs chicken, cut into 8-10 pieces

1 large onion, finely chopped

6 garlic cloves, minced

1⁄4 cup tomato puree

14 ounces canned chopped tomatoes, un-drained (or fresh)

3 medium carrots, grated

2 whole cloves

1 pinch grated nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt & freshly ground black pepper

4 cups hot water

1 chicken stock cube

2 1⁄4 cups basmati rice (don't rinse or soak this)

1⁄4 cup raisins

1⁄4 cup slivered almonds, toasted

KABSA SPICE MIX

 1⁄2 teaspoon saffron

1⁄4 teaspoon ground green cardamoms

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1⁄4 teaspoon white pepper

1⁄2 teaspoon ground dried limes

DIRECTIONS

 1. 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.

2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.

3. 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).

4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.

5. 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'.

6.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).

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