Kabsa with chicken
Ingredients
- 1 g ground allspice
- 0.6 g ground white pepper
- 2 g dried whole lime powder
- 55 g butter
- 1 piece onion, finely chopped
- 6 Cloves garlic, minced
- 1 piece (3 pound) whole chicken, cut into 8 pieces
- 60 g tomato puree
- 14.5 ounce can diced tomatoes, undrained
- 3 carrots peeled and grated
- 2 cloves whole garlic cloves
- 1 pinch ground nutmeg
- 1 pinch ground cumin
- 1 pinch ground coriander
- 770 ml hot water
- 1 cube chicken bouillon
- 415 g unrinsed basmati rice
- 40 g raisins
- 25 g toasted slivered almonds
- salt and freshly ground black pepper to taste
Instructions
- In a bowl mix spices together, cinnamon, saffron, cardamom, whitepper, allspice, lime powder
- In a large pot melt butter then add garlic, onions and keep steering it till the onions are cooks for 5 minutes approximately
- add the chicken pieces for 10 minutes untill they get brown
- add the tomato paste and mix
- In the same pot add canned tomatoes, whole cloves, nutmeg, carrots, coriander, cumin, black pepper, salt, kabsa spices stir them for three minutes and then add water, chicken bouillon cube
- Bring to boil, then reduce heat and cover, till the chicken is cooked for 30 minutes
- Gently stir in the rice. Cover the pot until rice is almost cooked and almost dry, for 25 minutes add the raisins and a more hot water if needed
- Cook for another 10 minutes till the rice is cooked
- Serve it hot with the chicken and top with nuts
