Saudi Kabsa

Photo: flickr user TaunoERi

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

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.

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.

Meanwhile, put rice in another pot; add ghee. Set aside.

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.

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.

On a latter, lay chicken on top of rice, add boiled eggs around the chicken, and sprinkle with nuts and raisins.