Total Time:
1 hrs 40 mins
Prep Time: 20 mins
Cook Time: 1 hrs 20 mins
Prep Time: 20 mins
Cook Time: 1 hrs 20 mins
Ingredients:
Servings: 8-10
Units: US | Metric
Kabsa Dish
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).
Servings: 8-10
Units: US | Metric
Kabsa Dish
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).
Saudi Tahini & Tomato Chicken
Total Time:
50 mins
Prep Time: 15 mins
Cook Time: 35 mins
Prep Time: 15 mins
Cook Time: 35 mins
Ingredients:
Serves: 3
Yield: 3
Units: US | Metric
3 chicken breasts, pounded thin
1 1/2 tablespoons olive oil (for cooking onion)
more for cooking onion
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 tablespoon ginger, peeled & finely grated
3 medium Tomatoes, finely chopped
1 1/2 tablespoons tomato paste
1 tablespoon tahini (sesame paste)
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon curry powder (Julie's Curry Powder Mix is not to spicy and a nice one)
salt
fresh ground black pepper
1/2 tablespoon rose water
1 1/3 cups water
chopped fresh parsley
Directions:
1 Pound chicken breasts thin.
2 Heat a grill pan over medium-high,.
3 Season chicken breasts with olive oil ,salt and pepper,cook 3 minutes per side.
4 In a large saucepan,heat more olive oil ,add onion, cook, stirring until beginning to brown 6-7 minutes.
5 Add ginger,garlic and spices, cook, stirring until fragrant.
6 Add chopped tomatoes, tomato paste, tahini, rose water and water, simmer for 10-15 minutes over medium heat.
7 Add chicken and fresh parsley, simmer for 20 minutes over medium heat.
8 Enjoy with naan bread, Basmati rice such as Arabic Rice or pita bread and a green salad.
Serves: 3
Yield: 3
Units: US | Metric
3 chicken breasts, pounded thin
1 1/2 tablespoons olive oil (for cooking onion)
more for cooking onion
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 tablespoon ginger, peeled & finely grated
3 medium Tomatoes, finely chopped
1 1/2 tablespoons tomato paste
1 tablespoon tahini (sesame paste)
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon curry powder (Julie's Curry Powder Mix is not to spicy and a nice one)
salt
fresh ground black pepper
1/2 tablespoon rose water
1 1/3 cups water
chopped fresh parsley
Directions:
1 Pound chicken breasts thin.
2 Heat a grill pan over medium-high,.
3 Season chicken breasts with olive oil ,salt and pepper,cook 3 minutes per side.
4 In a large saucepan,heat more olive oil ,add onion, cook, stirring until beginning to brown 6-7 minutes.
5 Add ginger,garlic and spices, cook, stirring until fragrant.
6 Add chopped tomatoes, tomato paste, tahini, rose water and water, simmer for 10-15 minutes over medium heat.
7 Add chicken and fresh parsley, simmer for 20 minutes over medium heat.
8 Enjoy with naan bread, Basmati rice such as Arabic Rice or pita bread and a green salad.
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