HAPPY 2017 readers!!! I hope you have the best year ever, and everything you dream of comes true.
One of the best recipes on earth is paella, and I’m fairly certain that you get the great flavor you do from everything cooking in the same pan, the taste meddles together creating layer after layer of flavor. I decided to try a similar method with kabsa, by cooking it all in one big pan. Typically kabsa and other Gulf recipes use basmatti rice, which is loose, but a recipe like this needs calrose, which is sticky. This recipe is super simple and quick, in fact, it’ll be done in less than 30 minutes.
This recipe ended up being a big hit with everyone, and is the only kabsa recipe that I cook anymore. In fact, people tell me it’s the best they’ve ever had. One trick that I started doing the last few times is smoking it, like mandy, which upped the taste a lot. You can skip it, but I wouldn’t. Of course, as always you can use whatever chicken you like, I prefer skinless breasts since they’re a little more healthy, and quicker to cook.
1 tablespoon butter
1/2 small white onion, chopped (I used a food processor)
2 garlic cloves, chopped (I used a food processor)
2 inch piece of fresh ginger, chopped (I used a food processor)
4 skinless and boneless chicken breasts, cut into small cubes
1/4 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
Pinch of ground cloves
Pinch of ground fenugreek
1/2 cup chopped tomatoes with juice (I used canned since Winter tomatoes are tasteless)
1 tablespoon tomato paste
2 cups chicken broth
1 cup calrose rice
1/2 shell of 1 onion
1 teaspoon butter
2 boiled eggs, halved
Sultanas and pine nuts, toasted
1. In a large saute pan on medium high add butter, onions, ginger and garlic. Saute until tender, about 5 minutes. Add chicken, turmeric, cardamom, coriander, cumin, salt, pepper, cloves and fenugreek, mix and allow to saute for a few minutes.
2. Add tomatoes, paste and chicken broth, mix and bring heat to high. Allow to boil, add rice, cover and reduce heat to low. Allow to simmer (covered) for 22 minutes. Turn the heat off.
3. Allow the coal to get hot (on the stove). Make a hole in the center, add the onion shell with the butter inside. Carefully add the coal in the shell, on top of butter and quickly close the lid. Allow to sit for 5-10 minutes.
4. In a a serving platter, add chicken and rice, then sprinkle the raisins, nuts and cilantro on top, add the eggs and serve.
Yields: 4 servings