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Jasper’s Traditional Saudi Kabssah

1 medium onion, diced to small cubes
2 tablespoons olive oil
2 medium tomatoes, peeled and diced to small cubes
1 garlic clove, crushed
2 tablespoons tomato paste
1 whole chicken, cut in half
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon cumin
basmati rice

  • Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
  • Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
  • While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
  • Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it’s golden.
  • Drain the rice from water and put it into the chicken broth. Make sure there isn’t a lot of water in the pot.
  • Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
  • Lower the heat to very low, cover well and cook for 10 minutes.
  • Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad–enjoy a great Saudi meal.

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