Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce

Ingredients

• 1 baby chicken
• 1 cinnamon stick
• salt
• 3 cardamom pods
• 1/2 lemon
• 2 tablespoons rice flour (to be gluten free)
• 2 whole cloves
• 1/2 teaspoon turmeric
• 4 black peppercorns
• 2 cups basmati rice
• 2 large yellow onions, finely chopped
• 1/4 cup golden raisin, soaked in water
• 3 tablespoons olive oil
• 1/2 teaspoon dried lime powder, Loomi
• 1 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
• 1 teaspoon brown sugar
• 2 cups pureed canned tomatoes
• 2 tablespoons water
• 2 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1/4 cup pine nuts

Directions

1. 1

   Rinse chicken inside and out.

2. 2

   Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.

3. 3

   Bring to a boil, and continue to boil uncovered or partially covered until chicken is done (approximately 40 minutes).

4. 4

   Remove and drain the chicken, reserving broth though a strainer.

5. 5

   Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.

6. 6

   While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.

7. 7

   Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, ½ teaspoons bahrat and loomi. Cook for one minute. Remove mixture from skillet and set aside.

8. 8

   Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.

9. 9

   For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.

10. 10

    When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.