Todays Friday special Kabsa (chicken) Arabic rice dish With tomato and mint chatni Ingredients: ¹⁄3 cup Oil or Butter 1 ½ kg chicken, with skin (preferred) – cut into large pieces (Keeping the skin on provides for a much more succulent and moist chicken – you may discard before eating) 1 Tbsp Coriander Powder 1 tsp chilly powder 1 tsp black pepper powder 1 (2 medium) cup diced onion, red or yellow ½ cup diced garlic 1 ” piece ginger, minced – optional 1 cup (2 Nos) Tomatoes, diced 1 – 2 Tbsp Tomato Paste 2 tsp Bahar Spices OR (½ tsp ground cinnamon,½ tsp ground cardamom,½ tsp red chilly flakes/powder ¹⁄4 tsp ground cloves & ¹⁄8 tsp cumin) Optional: You may also add whole spices along with the whole spices if you dont mind removing them from your rice (1 stick cinnamon, 5 cloves, 3 cardamom, 5 black pepper corns) 1 dried/black lime (Use grated lime zest if you cant find dried lime – Only the outer yellow skin. None of the white layer as this tends to be bitter) 4 cups basmati rice 6 ¼ cups chicken stock or water about 4 tsp salt (less if using chicken stock) ! For Garnish: Toasted nuts – almonds, pine nuts or pistachios. Boiled, sliced eggs. Fresh coriander, fried raisins, fresh lime etc. Method: Marinate the rinsed and drained chicken with coriander powder, chilly powder and black pepper powder (optionally you can add 2 Tbsp Ginger Garlic paste to this) Chop the onion, garlic and tomatoes. Heat the oil/butter in a medium pan and saute the onion and garlic till softened. Add ginger if using. Saute, adding some salt to draw out moisture. In another pan, heat some butter and fry the marinated chicken ,just till crust is a pale golden color on both sides. When the onions are nicely sautéed and golden, add the chopped tomatoes and tomato paste and cook till moisture evaporates. Add the Bahar spices or equivalent, reserving some of the chilly flakes/powder for later. Add the dried lime. Stir well. Transfer the onion mixture to a larger pot, (rice cooker pot is good) Add the golden chicken to this post as well (keeping the butter/oil in the pan used for frying the chicken for later) and cook just for a minute, stirring gently till coated all over. When the oil separates, add salt and stock or water. Bring to boil. Cover and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin. Remove the chicken pieces and two large ladles of the stock to the pan previously used for sautéing the onions. Heat till the gravy evaporated 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. Broil in preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden , crisped crust. (not applicable for skinless chicken) Fry the drained rice in the same butter left from frying the chicken initially. Add to the pot of simmering gravy and cover and cook till done. (water runs dry) Fluff up the rice with a fork , adding a little butter if desired. Squeeze a little lemon juice on the chicken pieces. Top with the broiled chicken, Boiled eggs, coriander leaves and toasted nuts and raisins as desired.
Posted on: Fri, 31 Oct 2014 10:59:10 +0000
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