World Food Challenge

Day 153: Saudi Arabia and Al Kabsa

Good evening,  Raffies!

Today was a great day with a wonderful summery weather. Unfortunately, our holidays are slowly coming to an end..however, let’s not dingle and dwell in sadness.

We are going to Saudi Arabia and we are going to enjoy some lovely traditional Kabsa.
The recipe is rich in flavours and spices that make you dream of Sheherazade and Thousand and One Nights.

It is a simple dish that is easy and quick to make:

1 chicken, cut into pieces
1 large onion, chopped
6 cloves garlic, minced
80 g butter
8 g tomato puree
350 g canned tomatoes, drained
3 carrots, grated
2 cloves
1 pinch grated nutmeg
1 tsp ground cumin
1 tsp ground coriander
salt
black pepper
4 c hot water
1 chicken stock cube
2 1/4 c basmati rice
1/4 c raisins
1/4 c almonds, toasted

Kabsa Spice Mix

1/2 tsp saffron
1/4 tsp ground green cardamom
1/2 tsp ground cinnamon
1//2 ground allspice
1/4 tsp white pepper
1/2 tsp ground dried limes

Start by melting butter in a big casserole or Dutch oven. Add the onions, garlic and the chicken pieces and sauté until the onions are soft. Stir in the tomato puree and leave it to simmer for a couple more minutes. Be careful not to burn it.
Now stir in the tomatoes, carrots, cloves, spices also the Kabsa spice mix, salt and pepper and cook for a few minutes. Add the water and the chicken stock cube. Bring to a boil and then reduce heat and leave to simmer on low heat for 30 minutes. Now add the rice to the pot – it could be that you need to add some more water.
If you want your chicken to be brown and crispy, remove the chicken from the pot and cook it in the oven for 30 minutes at 180°C.
Cook the rice until tender. Add the raisins a few minutes before serving. Place the rice on a serving dish or a large plate. Top with the chicken and garnish with the almonds, some more raisins and some fresh coriander. In Saudi Arabia you serve it with some fresh salad and with the extremely hot sauce Shattah.

We shared this dish with some good friends of ours and it was delicious. Everyone appreciated it – even their baby.

Love,

Raffi

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