AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
Provided by EmiratiWife2010
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
CHICKEN KABSAH
dont remember where I got this recipe from -- I thought it was from Zaar but just did a search and doesnt seem to be here. It;s a wonderfully flavorful recipe for Kabsah
Provided by grapefruit
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 700.2, Fat 27.6, SaturatedFat 6.2, Cholesterol 71.3, Sodium 257.8, Carbohydrate 87.5, Fiber 6, Sugar 9.5, Protein 26.4
KABSEH
Categories Lamb
Number Of Ingredients 12
Steps:
- - Sprinkle lamb with salt and brown on all sides. Set aside. - in the same pot add 1 tbsp of butter. Once bubbles reside, add onions and brown. - Add chopped tomatoes and stir for a minute. - Add cardimom, bay leaves, cinnamon and stir fry for a minute. - Add tomato paste and stir fry for 3 minutes. - Add lamb pieces and stir mix. - Add water, stir and bring to the boil. Cover and cook for 1hr 15mins. - Add Kabseh Spice and let simmer for another 5 minutes. - Rinse soaked rice, strain and add to lamb. Bring to the boil then cover and simmer on low heat for 20 minutes. - Voila!
CHICKEN KABSA
Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 28
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.
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- Finely chop the large onion and wash, peel and grate the carrots. Set aside.**Prepare the kabsa spice by grinding all the whole spices and mixing together very well. Spice mix makes about 7 teaspoons of kabsa. Store the unused kabsa spice in an airtight container or baggie.
- In a large deep pot, add ¼ cup of the oil and chopped onion and sauté until the onion has softened, about 5 minutes.
- Sprinkle 1 teaspoon of salt on the lamb and add to the pot. Sauté for about 2 minutes on each side. Add enough water to cover the lamb and let simmer for 10 minutes. Strain the water from the pot, leaving behind the lamb and onions. Add 2 tablespoons of oil, the shredded carrots, 2 tsp. of the kabsa spice, 1 tsp of salt, and all the aromatics (Bay leaves, cardamom pods, cloves, cinnamon stick and dried lemon). Sauté for 5 minutes.
- Add the cup of tomato puree and 4 cups of water. Cook over high heat until it comes to a boil, lower to medium heat and cover with the lid. Let cook for about 45-60 minutes until the lamb has fully cooked and become tender. Make sure to mix every now and then and add more water as needed.
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