Al Kabsa

Method12 steps · about 3 hr

1. 1

   Step 1: Cook the chicken (8) in a large volume of salted water with 1 chopped onion, the cinnamon sticks (2) and bay leaves (2) for 1 hour.

   Simmer chicken · 60 minUses 8 chicken thighs (with skin) · 1 chopped onion · 2 cinnamon sticks · 2 bay leaves · Salt

2. 2

   Step 2: Filter the broth and set aside.

   Uses chicken cooking broth

3. 3

   Step 3: Place the chicken pieces in a baking dish and brown for 20 minutes in an oven preheated at 350 F (180˚C).

   Brown chicken · 20 minUses boiled chicken pieces

4. 4

   Step 4: Remove the skin of the chicken, shred it as soon as it comes out of the oven and set aside.

   Uses browned chicken

5. 5

   Step 5: In a bowl, take one to two ladles of chicken stock and add the raisins to rehydrate.

   Uses 1 to 2 ladles filtered chicken broth · 1 cup golden raisins

6. 6

   Step 6: Rinse the rice several times under cold water until the water is clear.

   Uses 2½ cups long grain rice

7. 7

   Step 7: Place the drained rice in a salad bowl, add the spices (cloves (12), coriander (2 tablespoons), cardamom (2 tablespoons), nutmeg (2 teaspoons), paprika (3 teaspoons) and salt) and mix well.

   Uses rinsed rice · 12 whole cloves · 2 tablespoons ground coriander · 2 tablespoons ground cardamom · 2 teaspoons grated nutmeg · 3 teaspoons paprika · Salt

8. 8

   Step 8: In a Dutch oven or a large pot, heat the olive oil (¼ cup) and sweat the remaining onions, then add the tomatoes (5), and cook over medium-low heat for about 10 minutes.

   Uses ¼ cup olive oil · 3 remaining chopped onions · 5 tomatoes (peeled, seeded, and diced)

9. 9

   Step 9: Then add the rice and cook, stirring constantly for 3 minutes.

   Uses spiced rinsed rice

10. 10

    Step 10: Pour 8 cups (2 liters) of chicken broth (add water if necessary) and bring to a boil. Reduce to medium heat, cover and cook covered for about 30 minutes.

    Cook rice covered · 30 minUses 8 cups filtered chicken broth; top up with water if needed

11. 11

    Step 11: In a pan, melt the butter (4 tablespoons) and toast the dried fruits (almonds (1 cup), pine nuts (⅔ cup), pistachios (⅔ cup)) for a few minutes until they turn light brown. Add the drained raisins and stir well for 2 to 3 minutes.

    Uses 4 tablespoons unsalted butter · 1 cup almonds (thinly sliced) · ⅔ cup pine nuts · ⅔ cup pistachios · rehydrated raisins

12. 12

    Step 12: Dress the dish on a large platter. Start with the rice, then top with shredded chicken. Sprinkle the dried fruits on the rice and around the dish.

    Uses cooked spiced rice · shredded chicken · toasted nut and raisin topping