ROASTED CHICKEN KABSA

Kabsa ni amat popular kat Saudia Arabia dan arab gulf. Kabsa ni seakan- akan nasi tomato kalau sekali pandang tapi kalau rasa memang tak sama..kalau nak tahu cam ner rasanya jom try buat..maaf yer resepi in english malas nak translate sebb my network ni terlalu teruk..verrrrry pooor..insha'allah kalau ada kesempatan Lydia akan buat terjemahan nya kemudian.. resepi ni kawan akt Saudi bagi dan dah lama tersave kat otak. Selalu baut sebab rasanya sedap sangat pada tekak Lydia la..jom skodeng resepinya..



ROASTED CHICKEN KABSA


Ingredients:-
4C basmati rice
1kg Chicken- cut into half, wash & drain
1 large onion-quartered
300g fresh Tomatoes*-blended together without water
2 large green pepper*
1/2 tsp Black pepper
1/2 tsp Cardamom powder
1/2 tsp Cinnamon
4 pieces Cloves
2-3 pieces Bay leave
1 tsp Mixed spices
1 tbsp Salt
2 pieces dried lemon (lomy)
1/3C Oil/ Ghee
1/2C Raisin, soak for 15 minutes

How to prepare:-
Wash rice well, soak in salted water for 30 minutes.
In a medium casserole, add water, chicken, onion, cardamom, cinnamon, cloves, black pepper, bay leave, all spices, *, lomy and bay leave, bring to a boil and cook for 30 minutes or until chicken is tender.
Remove chickens from the stock and keep aside, strain the stock.
In a medium casserole, fry raisin until golden, remove and set aside.
Fry rice for 1-2 minutes, add water/ stock to get 4 cups of stock.
Add 1tsp salt and kabsa spices.
Bring to boil in high heat for 10-15 minutes until water boils then cover tightly and reduce the heat.
Simmer for 20-25 minutes until rice is cooked and dry.
Arrange chicken nicely and roast until golden brown.
Place the rice in the platter, arrange chicken and sprinkle with nuts and raisin on the top.
Serve it with dakous or salsa tomato and salata/ salad. (Refer to the old recipe).