Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Ingredients

• 1 kg chicken piece
• 500 g basmati rice
• 2 dried limes, finely chopped
• 250 g fresh tomatoes
• 250 g onions, peeled and diced
• 50 g garlic cloves, peeled and finely diced
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 50 ml olive oil
• 2 tablespoons kabsa spice mix (OR use the the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)

Accompanying sauce Ingredients

• 250 g fresh tomatoes
• 100 g fresh mint, leave
• 5 g salt
• 50 g green chili peppers
• water

Directions

1. 1

   Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.

2. 2

   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.

3. 3

   Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.

4. 4

   Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.

5. 5

   Remove the lid, stir well and serve with the following sauce.

6. 6

   Accompanying Sauce.

7. 7

   Skin the tomatoes and mix all the ingredients together, season to taste.

8. 8

   Serve the Kabsa with the tomato sauce and flatbreads.

9. 9

   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.