Saudi Kabsa
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:15pm

Ingredients




1 roasting chicken, cut into 4 pieces
2 bay leaves
1 chicken bouillon cube
1 onion, diced 
2 garlic cloves, chopped 
6 cardamoms
5 cloves
2 cinnamon sticks
2 dried lemons
1 teaspoon cumin
1 teaspoon coriander
salt & pepper
1 teaspoon ginger
1 teaspoon cardamom
8 ounces tomato sauce
2 cups basmati rice
1 tablespoon ghee
4 hard-boiled eggs
pine nuts
raisins

Preparation

1 In a stockpot, add onions and garlic and brown over medium heat. Add spices (except for the dried lemons). Stir in tomato sauce until sauce thickens. 2 Add chicken to pot and sauté for a few minutes. Add bouillon and enough water to cover chicken. Bring to a boil then reduce heat to simmer for 35 minutes. 3 Meanwhile, put rice in another pot; add ghee. Set aside. 4 After chicken has cooked for 35 minutes, set oven on broil. Put the chicken and dried lemons in a roasting pan; reserve broth. Broil chicken for one minute or until chicken is crispy and blacked. 5 Add enough broth, spices and all, to cover your rice by half and inch; discard the rest. Cook rice covered for 8 minutes then uncover stirring and cook for another 8 minutes. 6 On a latter, lay chicken on top of rice, add boiled eggs around the chicken, and sprinkle with nuts and raisins.

About


A traditional Saudi dish.