Chicken Kabseh
This traditional recipe boasts a harmonious blend of aromatic spices, tender chicken, and fragrant rice.
Ingredients
- Bone-in skin-on chicken pieces
- Onions
- Cardamom pods
- Cloves
- Black peppercorns
- Cinnamon sticks
- Cumin seeds
- Bay leaves
- Salt
- Pepper mix or crushed tomatoes
- Rice
- Slivered almonds
- Raisins
Instructions
- Begin by caramelizing onions until they turn brown in some oil.
- Add a medley of spices – cardamom pods, cloves, black peppercorns, cinnamon sticks, cumin seeds, and bay leaves. Saute briefly to release their aromas.
- Introduce the chicken pieces, allowing them to sear and develop a golden brown color.
- Once the chicken is browned, cover it with water and bring to a boil. Skim off any impurities that rise to the surface.
- Let the chicken simmer for 35 minutes before adding salt and crushed tomatoes/pepper mix. Continue cooking for an additional 15 minutes.
- Carefully remove the chicken and set it aside. Strain the broth to get rid of the spice pods, this will serve as the base for cooking the rice.
- Toast the rice briefly with some oil before adding the strained broth. Allow the rice to cook on low heat and cover with foil or a towel until tender and fluffy.
- While the rice cooks, roast the chicken in the oven until the skin is crispy and golden.
- For the garnish, saute slivered almonds, diced onions, and raisins in oil until they're aromatic and tender.
- Once everything is ready, assemble the dish, placing the crispy chicken atop the flavorful rice. Garnish with the almond and raisin mixture.