kabsa

Ingredients

• Servings: 6
• 2 chicken thighs
• 2 chicken drumsticks
• 2 chicken breast halves
• 6 cups water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 2 bay leaves
• 2 cinnamon sticks
• 2 cups basmati rice
• 1 1/2 teaspoons salt
• 6 whole cardamom pods
• 10 whole cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baharat (arabic 7-spice mix)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/2 cup golden raisins
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cups chopped onions
• 1 1/2 cups very ripe tomatoes, chopped
• 3 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. remove chicken, strain the broth, and retain 4 cups of broth.
• while chicken is simmering, rinse basmati rice thoroughly until water runs clear. place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. let the rice sit while you complete remaining steps.
• soak golden raisins with 1/3 cup water in a small bowl. heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. bring to a boil. mix in soaked golden raisins. place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
• tear chicken meat off the bones into bite-size pieces. spread the rice a large serving platter and distribute cooked chicken over the rice to serve.