Yields: 6-8 portions
Kabsa Spice Mix
- 2.5ml Saffron
- 1.25ml Ground Cardamon
- 2.5ml Ground Cinnamon
- 2.5ml Ground All Spice
- 1.25ml Ground Black Pepper
- 2 Lemons – Zest
Mix all the ingredients together and set aside:
- 60gr Salted Butter
- 30ml Sunflower Oil
- 1 (200gr) Onion, chopped
- 6 cloves (30gr) Fresh Garlic, crushed
- 1 whole (1kg) Chicken, portioned into 8 pieces
- 62.5ml Tomato Puree
- 1 can Tomato pieces in juice
- 3 (320gr) Carrots, peeled and grated
- 2 whole Cloves
- 1 pinch Nutmeg
- 1 pinch Ground Coriander
- 1 pinch Ground Cumin
- Fine ORYZ Salt
- Freshly Grounded Black Pepper
- 800ml Chicken Stock (refer to Jarish recipe for recipe)
- 550ml Basmati Rice, unrinsed
- 62.5ml Seedless Raisins
- 62.5ml Whole Almonds, skin removed, roasted and roughly chopped
- In a large pot melt the butter and heat the sunflower oil over a medium heat.
- Add the onions and garlic, cook and stir until the onions are soft and translucent, for about 5 minutes.
- Add the chicken pieces and brown them over a medium to high heat, for about 10 minutes.
- Mix in the tomato puree.
- Stir in the tin of canned tomatoes, with their juice, carrots, cloves, nutmeg, coriander, cumin, salt, pepper and the kabsa spice mix. Cook for about 3 minutes, then add the stock, stir well.
- Bring this to the boil, then turn down the heat to a simmer and cover the pot with the lid. Allow to cook for about 30minutes or until the chicken is almost cooked.
- Gently stir in the rice. Put the lid on and allow to simmer until the rice is soft and almost dry, about 25 minutes.
- Add the raisins and a bit more hot water if necessary.
- When serving, place the rice on a large serving platter and arrange the chicken pieces on top. Sprinkle the almonds over the dish.