Chicken Kabsah Food

KABSA ARABIAN RICE

Steps:

• Marinate the rinsed and drained chicken with coriander powder, chilli powder and black pepper powder (optionally you can add 2 Tbsp ginger-garlic paste to this). Set aside while other ingredients are prepped.
• Combine the spice powders together for the Baharat (Spice Mix). And set aside the additional whole spices if you would like more spice.
• Chop the onion, garlic, and tomatoes.
• Heat the oil/butter in a medium pan (pan1) and saute the onion and garlic till softened. Add ginger if using.
• Saute, adding some salt to draw out moisture.
• Simultaneously: In another pan (pan2), heat some butter and fry the marinated chicken, just till crust is a pale golden color on both sides.
• When the onions in (pan1 ) are nicely sautéed: (soft and golden), add the chopped tomatoes as well as tomato paste and cook till all moisture evaporates (The tomatoes are reduced to a pulp).
• Add the Bahar/ Baharat spices (powdered), reserving some of the chilli flakes/powder for later.
• Also, add the dried lime (loomi). Stir well.
• Transfer the sauteed onion mixture from ( pan1) to a larger pot (pot1), (rice cooker pot is good).
• Remove the golden chicken pieces from (pan2) (reserving the butter/oil in the pan used for frying the chicken for later.
• Add these chicken pieces to (pot 1), over the sauteed onion mixture and continue cooking just for a minute, stirring gently till the chicken is nicely coated with the sauteed ingredients.
• When the oil separates, add salt and stock(or water).
• Bring to boil. Cover (pot1) with a lid, and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin. (Also Preheat oven to 180º C, now).
• Remove the chicken pieces and two large ladles of the stock from (pot1) to the pan previously used for sautéing the onions (pan1).
• (Pan1): Heat the chicken with this small amount of gravy, till the gravy evaporates, forming a thick sauce around the chicken (only 1-minute max - on high heat). You may like to add more tomato paste at this point if you like the flavor. Place the chicken pieces on baking tray.
• Broil the chicken pieces in the preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden and crisp (not applicable for skinless chicken).
• Reheat the butter left from frying the chicken in (pan 2). Fry the drained rice in this briefly, stirring to coat the grains evenly. (Add the whole spices under the Baharat spice mix to this rice if you would like to flavor the rice further - optional).
• Add the rice to the pot of simmering gravy (pot1). Cover and cook till done (water runs dry).
• Immediately, fluff up the rice with a fork, adding a little butter if desired.
• Squeeze a little lemon juice on the broiled chicken pieces.
• Top the fragrant rice with the broiled chicken, boiled eggs, coriander or parsley leaves, lime wedges and toasted nuts and raisins - as desired.

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

KABSA

Steps:

• Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
• While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
• Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
• Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

Steps:

• 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.
• Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
• 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).
• Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
• 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'.
• 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).

CHICKEN KABSA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC).
• Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
• Mix all spices and salt in a small bowl.
• Rinse the rice in a sieve with running water until water runs clear.
• Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
• Add the chicken and stir until well coated with the tomato sauce.
• Add rice and spices. Mix well.
• Add chicken broth, and bring to a boil.
• Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
• Cook for roughly 20 minutes until you have cooked the rice.
• Toast slivered almonds in a pan over medium high heat until browned.
• Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
• Add more salt and pepper to taste.

CHICKEN KABSAH

Steps:

• heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
• add boiling water and salt to taste as well as all the remaining ingredients except chicken.
• stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
• add chicken. cover pot with foil and top with lid. boil 30 minutes.
• remove chicken and bake it at 350 F till golden.
• meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
• bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
• place chicken in the middle of a platter, arrange rice around it.
• serve.

CHICKEN KABSA

Steps:

• Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley, and cayenne. Season with salt; set aside.
• Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan or Dutch oven over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.
• Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer.
• Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.
• Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes.
• To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.
• Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 degrees. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.
• To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve with lemon yogurt sauce.

CHICKEN MACHBOOS (SAUDI ARABIAN KABSA)

Steps:

• Start by preheating the oven to 400F
• Finely dice the onion and crush the garlic
• To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened
• Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes
• Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramalize it
• Add the ground spices (salt, black pepper, cinnamon, cardamom and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes
• Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through
• Wash and rinse the rice several times until the water runs clear
• Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them, bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crisp the skin
• Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes
• Turn off the heat and let the rice stand for 5 minutes
• Toast the pine nuts in a skillet with 1/2 tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes
• Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize
• Open the pot and fluff the rice with a fork. Serve in a large dish, with the chicken legs on top and garnish with the pine nuts/almonds and raisins