AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH
Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?
Provided by Um Safia
Categories One Dish Meal
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 23
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).
Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38
CHICKEN DISH FROM NETHERLANDS ANTILLES - ORIGINAL
This recipe has been in my family for years, we've got it from a neighbour in Rotterdam (Netherlands). I am sure my mother has changed it some over the years, but this is as I recall it. The entire recipe is a matter of taste, some like lots of veggies and a mild flavor, some like little veggies and a blasting hot flavor with 8 cloves of garlic -- Try and see what works!
Provided by Cat Hale
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the wings at the joints so you have 3 pieces, or simply use drumsticks. You can skin the chicken if you want to, we never do. Cut the bell peppers and onions in strips. Peel the garlic and mash it up.
- Put some oil, butter or even pam in a medium hot skillet(a large and deep skillet!) Add the chicken and cook until the chicken seems to get done some.
- Add the onions, garlic and bell peppers and stir-fry the whole lot for a while to add some color to the vegetables.
- Cut the stewed tomatoes in smaller bits and add to the dish along with the tomato paste, fill the empty cans with water and add also. Add some sambal (1 teaspoon in our version) or hot sauce. Add stock cubes (one or two is usually enough, again, this is something to do to taste).
- Let the whole thing simmer for about 15 minutes, which gives you time to cook some rice with it ;).
- Taste, add salt and sambal if needed. add a pinch of sugar if the tomatoes taste a bit tangy. Serve with rice.
Nutrition Facts : Calories 583.9, Fat 36.7, SaturatedFat 10.3, Cholesterol 174.8, Sodium 743, Carbohydrate 18.7, Fiber 3.8, Sugar 10.9, Protein 45
FUNCHI (DUTCH ANTILLES CORNMEAL)
The number one food in the Dutch Antilles, funchi is eaten as a source of carbohydrates at dinner.
Provided by Linda
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 2
Steps:
- Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick.
- Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 56.2 g, Cholesterol 1.1 mg, Fat 2.2 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.4 g, Sodium 1033.3 mg, Sugar 1.9 g
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