Ingredients
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1/4 cup butter
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3 lbs chicken, cut into 8-10 pieces
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1 large onion, finely chopped
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6 garlic cloves, minced
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1/4 cup tomato puree
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14 ounces canned chopped tomatoes, un-drained (or fresh)
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3 medium carrots, grated
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2 whole cloves
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1 pinch grated nutmeg
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1 pinch ground cumin
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1 pinch ground coriander
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salt & freshly ground black pepper
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4 cups hot water
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1 chicken stock cube
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2 1/4 cups basmati rice (don't rinse or soak this)
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1/4 cup raisins
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1/4 cup slivered almonds, toasted
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1/2 teaspoon saffron
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1/4 teaspoon ground green cardamoms
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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Instructions
- Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
- Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
- Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
- Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
- Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
- N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).