Kabsa (spiced Saudi chicken and rice)

The national dish of Saudi Arabia and the Gulf states: chicken cooked in a spiced tomato broth, in which the rice also cooks, finished with dried lime and raisins.

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Method

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1. In a large pot, sweat the onion in the ghee for 8 minutes until golden brown, then add the garlic and chicken, and fry for 5 minutes. ⏱ Timer: 8 min
2. Add the tomato, tomato paste, carrot, spice mix, dried lime, cinnamon and bay leaves, and stir for 2 minutes. ⏱ Timer: 2 min
3. Pour in 1 l hot water, salt it, and cook covered for 35 minutes, until the chicken is tender. ⏱ Timer: 35 min
4. Remove the chicken, and brown it at 220 °C in the oven for 10-15 minutes. ⏱ Timer: 10 min
5. Remove the whole spices (cinnamon, lime, bay) from the broth; measure out 800 ml of liquid, topping up with water if needed.
6. Add the drained rice and the raisins, bring to the boil, then cook covered over the lowest heat for 20 minutes, and rest for 10 minutes. ⏱ Timer: 20 min
7. Pile the rice onto a large platter, place the chicken on top, and sprinkle with toasted almonds. Serve with a tomato-cucumber salad and yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dried lime (loomi) gives a distinctive tangy, smoky flavour; it's available in Arab and Persian grocery stores.
• Can also be made with lamb: in that case the cooking time is 1.5-2 hours.

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