Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce
Very good, typical Kuwaiti dish. From http://www.kuwaitrecipes.com
- Ready In:
- 1 baby chicken
- 1 cinnamon stick
- 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 ($notetemplate1$)
- 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
- sliced blanched almond (optional)
- Rinse chicken inside and out.
- 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.
- Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
- Remove and drain the chicken, reserving broth though a strainer.
- Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
- While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
- Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
- 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.
- 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.
- 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.
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This is a wonderful recipe! Very good recipe description, easy to make and so fragrant! I froze the remaining broth for later use, to cook rice. Only change I made was to use four chicken legs instead of one whole chicken, but otherwise followed to the letter.<br/>Will make this again with great pleasure! Thanks for sharing!<br/>Made for Think Pink 2011.1Reply
This is a wonderful recipe! Very good recipe description, easy to make and so fragrant! I froze the remaining broth for later use, to cook rice. Only change I made was to use four chicken legs instead of one whole chicken, but otherwise followed to the letter.<br/>Will make this again with great pleasure! Thanks for sharing!<br/>Made for Think Pink 2011.Reply
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