chicken kabsa

INGREDIENTS

KABSA SPICE MIX:

• 1/4 tsp ground cardamom (cardamom powder)

• 1/4 tsp ground white pepper (white pepper powder)

• 1/4 tsp saffron

• 1/2 tsp ground cinnamon (cinnamon powder)

• 1/2 tsp ground all spice

• 1/2 tsp dried whole lime powder

CHICKEN KABSA:

• 2 tbsp oil or butter

• 3 onions, sliced

• 1 tbsp minced ginger (ginger paste)

• 1 tbsp minced garlic (garlic paste)

• 1 green chili

• 2 dried bay leaves

• 6 cloves

• 4 cardamom pods

• 1 cinnamon stick

• 2 tbsp tomato puree (tomato paste)

• 1 pinch ground nutmeg (nutmeg powder)

• 1/2 tsp ground black pepper (black pepper powder)

• 1/4 tsp ground cumin (cumin powder)

• 1/2 tsp ground coriander (coriander powder)

• 3 medium carrots, thinly sliced

• 200 g canned diced tomatoes (or 3 tomatoes chopped)

• 2 chicken stock cubes

• 1 1/2 kg whole chicken, cut into 6 pieces

• 3 cups basmati rice, rinsed

• 1/4 cup raisins

• Water

• Salt to taste

• Raisins, to garnish (optional)

• Slivered almonds, to garnish (optional)

INSTRUCTIONS

1. To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.

2. Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute.

3. Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, ground coriander and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes.

4. Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside.

5. Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes.

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