Chicken Kabsa

Method8 steps

1. 1

   Step 1: Soak the basmati rice (1 1/2 cup) in water for 45 minutes, then drain and rinse. Meanwhile, preheat the oven to 200°C (400°F) for browning the chicken after it is boiled.

   Soak basmati rice · 45 minUses 1 1/2 cup basmati rice (soaked in water for 45 min) · water for soaking and rinsing rice

2. 2

   Step 2: Heat the oil (1/3 cup) over medium high heat in a large saucepan. If using potatoes (1–2), add them now and cook for 3-5 minutes, then add the onions (2 cups) and grated ginger (1 tbsp). Cook until light golden brown.

   Uses 1/3 cup oil · 1–2 potatoes, cubed, optional · 2 cups onion, diced · 1 tbsp fresh grated ginger

3. 3

   Step 3: Add the chicken (1) pieces to the fried onion and ginger and cook until lightly browned. Add the salt (1 tbsp), pepper, orange zest (1 tsp), cardamom, cumin (1/2 tsp), coriander (1/2 tsp), cinnamon (1/2 tsp), cloves (3) or clove powder, dried black lime (1), bay leaves (1-2), tomato paste (2 tbsp) and diced tomatoes (2 cans). Bring to a boil.

   Uses 1 chicken, quartered · 1 tbsp salt · 3/4 tsp black pepper · 1 tsp orange zest · 3/4 tsp cardamom powder · 1/2 tsp ground cumin · 1/2 tsp ground coriander · 1/2 tsp cinnamon

4. 4

   Step 4: Once mixture boils, add 1 litre of water until chicken is submerged. Reduce heat to medium, cover and cook chicken for 25 minutes or so until cooked through, then remove just the chicken pieces to a baking pan, coat very lightly with oil and put in the oven. Roast for 20-25 minutes or until browned. You can turn on the ovens broil function for the last few minutes to brown even more. Keep the tomato stock mixture on the stove to make your rice with.

   Simmer chicken · 25 minUses 1 liter water to cook chicken; enough to submerge it · a little vegetable oil to coat the chicken · browned chicken with tomatoes, tomato paste and spices

5. 5

   Step 5: Meanwhile, add the rice soaked for 45 minutes and then drained and rinsed to the reserved tomato stock, along with the shredded carrots (2 cups). Bring to a boil, cover and cook over medium-low heat for about 25 minutes, until the rice is tender and the liquid is absorbed.

   Cook rice covered · 25 minUses 2 cups shredded carrots · 1½ cups basmati rice soaked 45 minutes then drained and rinsed · tomato stock reserved after removing the cooked chicken

6. 6

   Step 6: In a medium skillet, add a small amount of oil, then add the almonds (½ cup) and cashews (1/4 cup), stirring for a few minutes until starting to turn golden brown. If using pine nuts (1/4 cup), add them now because they cook faster. Stir nuts and cook until golden brown, then immediately remove from skillet to a paper towel lined plate to prevent them from burning.

   Uses a small amount of vegetable oil for frying nuts and raisins · ½ cup peeled whole almonds · 1/4 cup cashew nuts · 1/4 cup pine nuts

7. 7

   Step 7: Add the golden raisins (⅓ cup) to the oil remaining in the nut-frying skillet. Stir for a few minutes until they plump up and color slightly, then transfer to a paper-towel-lined plate.

   Uses ⅓ cup golden raisins · small amount of oil left after lifting out fried nuts

8. 8

   Step 8: Remove the whole bay leaves, dried lime and whole cloves from the rice before serving. Spread the cooked carrot rice on a platter, arrange the roasted chicken on top and scatter over the toasted nuts and fried raisins. Garnish with fresh coriander if desired. Serve with daqous, yogurt or green salad.

   Uses fresh coriander to garnish, optional · soaked rice and shredded carrots cooked in tomato stock · quarter chicken pieces simmered then roasted until browned · almonds, cashews and pine nuts fried golden and drained · raisins fried until plump and drained