Kuwaiti Chicken And Rice With Daqoos Garlic Tomato Sauce Recipes

Steps:

• Rinse chicken inside and out.
• Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
• Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
• Remove and drain the chicken, reserving broth though a strainer.
• Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
• While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
• Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
• Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
• For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
• When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

Steps:

• Heat oil in a pan and add crushed garlic, cook for only a few seconds.
• Add tomato paste if not using fresh tomatoes and saute for about 30 seconds (This will give a pleasant depth to its taste and help get rid of the raw metallic taste.).
• Add fresh tomatoes if using and sea salt to taste or canned sauce which may not need any sea salt at all. Add sugar if wished. (I find it helps canned tomato sauce taste better).
• Cover and leave to simmer on low heat for 30 minutes.
• Add bahrat, cook with lid off for 2-3 minutes, then remove from heat.
• Serve with rice dishes.
• Sauce may be stored in a sealed jar in the refridgerator and heated as required.

Steps:

• Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
• Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
• Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
• Serve hot with roast chicken or grilled fish and rice.

Steps:

• Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi. Simmer 1 1/2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock.
• Rinse the rice, leave to soak in cold water for 15 minutes, then drain well.
• In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove. To the remaining oil add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. (I do this in the oven covered at 250F (warm) until we are ready to eat).
• Garnish (Heshew):.
• Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices/sea salt. Set aside.
• Sauce (Dakkous):.
• Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.
• Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous, lemons and a fresh salad.