Aromatic Chicken and Rice with Almonds and Raisins- Kabsa

One of Saudi Arabia’s most celebrated and traditional dishes, Kabsa is found today not only in the Arab Gulf countries but beyond in the Greater Syria region. It consists of long grain rice, Basmati being the most common, along with vegetables, a number of spices and meat, either lamb or beef, chicken, fish or shrimp. Kabsa’s flavor derives primarily from the mixture of its spices and, of course, the accompanying condiments.

SERVES: 6

SOAKING TIME: 2 hours

PREP TIME: 30 minutes

COOKING TIME: 1 hour 30 minutes

STANDING TIME: 30 minutes

INGREDIENTS:

• 4 tablespoons raisins, for garnish
• 2 1/2 lbs (1.25 kg) bone-in chicken pieces
• 1/2 cup (125 ml) extra-virgin olive oil
• 1 large onion, minced
• 2 cups (450 g) stewed tomatoes (about 1 1/2 14.5-oz/411-g cans)
• 6 cloves garlic, crushed to a paste
• 2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• Generous pinch of saffron dissolved in 2 tablespoons of water
• 1 large carrot, peeled and grated
• 1 1/2 cups (300 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 4 tablespoons slivered almonds, for garnish

INSTRUCTIONS:

1. Place the raisins in a small bowl and cover with water to soak. If you have time, do this a couple of hours before preparing the rest of the dish.
2. Cut the chicken pieces into 2 to 4-inch (5 to 10-cm) sections. Harder to cut pieces, such as legs, can be left whole.
3. Heat the oil in a large saucepan with a lid over medium heat and sauté the onion for 6 minutes, uncovered. Add the chicken, tomatoes, and garlic, and sauté for 8 minutes, stirring frequently and turning the chicken over a few times. Add enough water to cover the chicken. Stir in the salt, coriander, pepper, cinnamon, cumin, cardamom, dissolved saffron, and grated carrot. Bring to a boil, cover, and simmer over medium-low heat for 50 minutes, or until the chicken is cooked. (When done, the meat will easily pull away from the bones.) Remove the chicken with a slotted spoon, reserving the sauce in the saucepan. Set aside but keep warm.
4. Measure out the reserved sauce and if less than 3 cups (750 ml), add enough water to make 3 cups (750 ml). Return the sauce to the saucepan, add the rice, and bring to a boil. Cover and cook over medium-low heat for 12 minutes, stirring 2 or 3 times to ensure that the rice does not stick to the bottom of the saucepan, and re-cover the saucepan after each stir. Turn off the heat and, with the pan covered, allow the rice to cook in its own steam for another 30 minutes.
5. Place the rice on a serving platter and arrange the pieces of chicken on top. Drain the soaked raisins. Garnish with the raisins and slivered almonds, and serve.