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Time: 1hr 40mins
Service: 8-10
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1⁄4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1⁄4 cup tomato puree
14 ounces canned chopped tomatoes, un-drained (or fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube
2 1⁄4 cups basmati rice (don't rinse or soak this)
1⁄4 cup raisins
1⁄4 cup slivered almonds, toasted
1⁄2 teaspoon saffron
1⁄4 teaspoon ground green cardamoms
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
1⁄4 teaspoon white pepper
1⁄2 teaspoon ground dried limes
Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
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N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).
