Kabsa

Chicken Kabsa
Recipe modified from here 

Chicken & Rice:
4 cups  parboiled basmati rice (sila basmati found in Afghan grocers)

If using parboiled rice follow this section:

5 hours prior to beginning the recipe wash and soak rice in plenty of water. Set aside.

Before beginning the recipe by up to an hour begin by boiling a large pot of water on the stove, add plenty of salt (as you would pasta) and 1 tbsp oil.

When it comes to a boil add the drained rice, cook for 7 minutes. Taste as you go along, you want it par boiled in a sense, like an al dante pasta but not too soft/mushy.

Drain and add lots of cold water to cool the rice down, be gentle as not to break/crumble the beautiful rice grains. Set it aside in a strainer over a bowl.

--- At this point follow the recipe (sautee the onion, garlic, spices and prepare to stew the chicken)


2 tbsp (30 mL) vegetable oil
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) each: ground cumin, ground coriander, ground cinnamon, ground cardamom, curry powder, black pepper
1 chicken (about 3-1/2 lb/1.6 kg), halved or cut in 6 to 8 serving pieces (or equivalent amount of bone-in, skin-on chicken pieces)
1 large tomato, chopped
10 black peppercorns
4 each: whole cloves, whole green cardamom pods
2-inch (5-cm) cinnamon stick or bark
2 bay leafs
Enough water to cover meat
1/3 cup (80 mL) tomato paste
1/2 jalapeno with seeds
2 tsp (10 mL) table or fine sea salt, or to taste



Basting Sauce:
2 tbsp (30 mL) each: lemon juice, vegetable oil
1 tbsp (15 mL) each: minced garlic, plain yogurt
1 tsp (5 mL) paprika
1/2 tsp (2 mL) table or fine sea salt, or to taste



In large, heavy pot, heat oil over medium-high. Add onions and garlic. Cook, stirring, 2 minutes. Add cumin, coriander, cinnamon, cardamom, curry and pepper. Cook, stirring, 1 minute. Add chicken and tomato. Cook 1 minute. Add peppercorns, cloves, cardamom pods, cinnamon stick or bark and bay leafs. Cover; Cook 5 minutes. Add water to cover chicken, tomato paste, jalapeno and salt. Raise heat to high; bring to boil. Cover; simmer on low for 20 minutes.


For basting sauce, in small bowl, stir together lemon, oil, garlic, yogurt, paprika and salt.
Using tongs, transfer cooked chicken pieces from saucepan to large roasting pan.
Using basting brush, brush all over with lemon-garlic mixture. Place pieces skin side up. Cover pan tightly with foil. Cook in preheated 550F (290C) oven 15 minutes. Remove foil. Cook until skin is browned, about 7 to 10 minutes. Broil if needed, keeping a close eye on it.

While the chicken is in the oven and once you removed it from the pot/cooking liquid start the rice so that it all comes together at the same time.

Cooking the rice: Meanwhile, bring chicken cooking liquid to boil over high heat (if there is too much remove some out of the pot) You really don't need much water for parboiled rice once it's preboiled because it'll "steam".  Add 2 tbsp oil to the liquid and Stir in rice. Reduce heat to low. Wrap the lid of the pot in a cotton kitchen towel and cover the pot to trap steam.  Cook 15-20 minutes or until liquid is absorbed and rice is tender. Stir to fluff. Keep warm until ready to serve.


Topping can be made while chicken is stewing and set aside for later.

Topping:
1 cup (250 mL) vegetable oil
1 cup (250 mL) thinly sliced onion
1 tbsp (15 mL) ground dried black lime (from about 1 dried black lime)
1/4 cup (60 mL) tomato paste
1/4 cup (60 mL) raisins

For toppings, in medium skillet, heat oil over medium-high. Add onion. Cook 2 minutes. Add ground lime. Cook 3 minutes. Add tomato paste and raisins. Remove from heat. Let stand 2 minutes. Drain oil.

Makes about 6 servings.

Gulf House Sauce (optional):
1 large tomato, halved
1/2 jalapeno, stemmed
Juice of 1 lemon
2 cloves garlic, peeled, smashed
Table or fine sea salt to taste

For Gulf House sauce, if making, in food processor, combine tomato, jalapeno, lemon juice, garlic and salt. Purée.
To serve, place rice on platter. Top with chicken pieces. Scatter with onion-raisin topping. Pass Gulf House sauce separately, if desired.

If you're making the recipe using plain regular basmati or long grain rice use the orginal recipe here

OR below


 Chicken & Rice:
4 cups (1L) white basmati rice
2 tbsp (30 mL) vegetable oil
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) each: ground cumin, ground coriander, ground cinnamon, ground cardamom, curry powder, black pepper
1 chicken (about 3-1/2 lb/1.6 kg), halved or cut in 6 to 8 serving pieces (or equivalent amount of bone-in, skin-on chicken pieces)
1 large tomato, chopped
10 black peppercorns
4 each: whole cloves, whole green cardamom pods
2-inch (5-cm) cinnamon stick or bark
2 bay leafs
7 cups (1.75L) water
1/3 cup (80 mL) tomato paste
1/2 jalapeno with seeds
2 tsp (10 mL) table or fine sea salt, or to taste
Basting Sauce:
2 tbsp (30 mL) each: lemon juice, vegetable oil
1 tbsp (15 mL) each: minced garlic, plain yogurt
1 tsp (5 mL) paprika
1/2 tsp (2 mL) table or fine sea salt, or to taste
Topping:
1 cup (250 mL) vegetable oil
1 cup (250 mL) thinly sliced onion
1 tbsp (15 mL) ground dried black lime (from about 1 dried black lime)
1/4 cup (60 mL) tomato paste
1/4 cup (60 mL) raisins
Gulf House Sauce (optional):
1 large tomato, halved
1/2 jalapeno, stemmed
Juice of 1 lemon
2 cloves garlic, peeled, smashed
Table or fine sea salt to taste
For chicken and rice, put rice in large bowl. Cover with water. Let soak at least 1 hour. When ready to use, drain.
In large, heavy pot, heat oil over medium-high. Add onions and garlic. Cook, stirring, 2 minutes. Add cumin, coriander, cinnamon, cardamom, curry and pepper. Cook, stirring, 1 minute. Add chicken and tomato. Cook 1 minute. Add peppercorns, cloves, cardamom pods, cinnamon stick or bark and bay leafs. Cover; Cook 5 minutes. Add water, tomato paste, jalapeno and salt. Raise heat to high; bring to boil. Cover; cook 20 minutes.
For basting sauce, in small bowl, stir together lemon, oil, garlic, yogurt, paprika and salt.
Using tongs, transfer chicken pieces from saucepan to large roasting pan.
Using basting brush, brush all over with lemon-garlic mixture. Place pieces skin side up. Cover pan tightly with foil. Cook in preheated 550F (290C) oven 15 minutes. Remove foil. Cook until skin is browned, about 7 to 10 minutes.
Meanwhile, bring chicken cooking liquid to boil over high heat. Stir in rice. Reduce heat to low. Cover. Cook 10 minutes or until liquid is absorbed and rice is tender. Stir well to fluff. Keep warm until ready to serve.
For toppings, in medium skillet, heat oil over medium-high. Add onion. Cook 2 minutes. Add ground lime. Cook 3 minutes. Add tomato paste and raisins. Remove from heat. Let stand 2 minutes. Drain oil.
For Gulf House sauce, if making, in food processor, combine tomato, jalapeno, lemon juice, garlic and salt. Purée.
To serve, place rice on platter. Top with chicken pieces. Scatter with onion-raisin topping. Pass Gulf House sauce separately, if desired.
Makes about 6 servings.