Directions: |
Directions:- Preheat the oven to 350°F. Salt and pepper the chicken pieces thoroughly.
- Melt butter in a large roasting pan, large stock pot, or dutch oven over medium heat.
- Brown the chicken, skin side first, for 3 to 4 minutes. Turn the chicken over and then scatter the onions and garlic all around the chicken and sauté. Cook until the onion is tender and the chicken is browned on both sides. Remove chicken from the pan, cover, and keep warm.
- Stir in tomato puree, tomatoes, carrots, all the spices, water, chicken bouillon cube, and rice.
- Top with browned chicken (skin side up), add dried lime, and cover tightly with foil. Bake for 45 minutes.
- Remove the foil, lift the chicken pieces out to stir the rice mixture, and then place the chicken back on top. Bake for another 15 minutes uncovered until the rice is tender and the chicken has browned more and reaches an internal temp of 165°F.
- In a small saute pan, melt the butter and cook the almonds and raisins until golden brown (might take several minutes).
- Place the rice on a large serving dish, top with chicken pieces, and garnish with chopped parsley, raisins, and almonds.
- Serve hot with pita and Shatta Sauce |
Personal
Notes: |
Personal
Notes: When preparing Kabsa, one must feel relaxed. If the preparer of Kabsa is feeling violent, the dish will taste like fired up charcoal on a grill. As it's still cooking, it smells like the kitchen has been hit by a tsunami of memorable spices and flavors. The moment you open the lid, you’ll feel as if you’re near a warm and cozy fireplace, one would take a nap if they could. Take a bite, and close your eyes, one would want to pack up the flavors and take them wherever one pleased. The blend of spices and the tenderness of the meat will make your tastebuds dance with joy. Kabsa is a dish that knows no boundaries and will leave you feeling satisfied and content.
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