AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE
This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159
Provided by French Tart
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
- Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- Remove the lid, stir well and serve with the following sauce.
- Accompanying Sauce.
- Skin the tomatoes and mix all the ingredients together, season to taste.
- Serve the Kabsa with the tomato sauce and flatbreads.
- NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8
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M ikram awan M ikram awan
[email protected]This recipe was a disaster! The chicken was tough, and the rice was mushy. I would not recommend this recipe to anyone.
Asad Ali Bawa
[email protected]I thought this dish was just okay. The chicken was a bit dry, and the rice was a little bland.
Zunaira Zafar
[email protected]5 stars!
steven zimmerman
[email protected]This dish was flavorful and easy to make. I would definitely recommend it to others.
Farman Niaz
[email protected]Not bad!
Noah Gomes
[email protected]This was my first time making al kabsa, and it turned out great! The chicken was moist and tender, and the rice was fluffy and flavorful. I will definitely be making this again.
Mohsin Afridi
[email protected]I love the combination of chicken and rice in this dish. The spices add a nice touch of flavor, and the rice is cooked perfectly.
Waseem Jatt
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The chicken and rice were cooked to perfection, and the spices gave the dish a wonderful flavor.
nana Altenor
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The flavors are amazing, and it's relatively easy to make. I highly recommend it!
Md Nawaz Khan Siam 10M
[email protected]This fragrant rice dish was a hit with my family! The chicken was tender and flavorful, and the rice was perfectly cooked. The combination of spices and herbs created a truly unique and delicious meal.