Ingredients
FOR KABSA SPICES
¼4 tsp cinnamon powder
¼ tsp cloves powder
¼4 tsp ground cardamom
½ tsp black pepper - FOR RICE
3 cups basmati rice
4 cups cooked tomato curry sauce
1 cup boiling water - FOR CHICKEN AND SAUCE
6 chicken breasts, cut into medium-sized cubes
½ cup vegetable oil (Mazola)
5 garlic cloves, sliced
8 onions, shredded
2 bunches of fresh coriander, minced
8 garlic cloves, crushed
3 tbsp kabsa spices
2 tbsp curry powder
1 tbsp turmeric
8 tomatoes, diced
2 tsp tomato paste
6 cups water - FOR BOUQUET GARNI
2 bay leaves
3 loumi (dried limes) - FOR MAJDOUS
4 or 5 tomatoes, quartered
3 tsp olive oil
4 tbsp lemon juice
Salt, to taste Chili, optional
½-1 bunch fresh coriander
1-2 garlic cloves
½/2 tsp black peppercorns
A few cloves
Absorbent gauze (30 x 30 cm)
Instructions
PREPARE KABSA SPICES In a pan, roast cinnamon, cloves, cardamom, and black pepper over low heat for a minute. Set aside. Fry the chicken cubes on low-medium heat until fragrant and set aside. PREPARE BOUQUET GARNI On a piece of absorbent gauze, place bay leaves, loumi, black peppercorns, and cloves in the center. Tie it up to form a bouquet. In a pan, heat vegetable oil and sauté sliced garlic and shredded onions until tender. Add minced coriander and crushed garlic cloves. Add kabsa spices, curry powder, turmeric, diced tomatoes, and the bouquet garni. Cook for 10 minutes. Stir in tomato paste and 6 cups of water. Bring to a boil until tomatoes soften. Remove the bouquet, then process more than half of the tomato mixture in a food processor. Transfer the sauce to a pot, adjust the salt and water to taste, and add the chicken cubes. Boil until the chicken is cooked. Remove and set aside covered. 250 Measure 3 cups of basmati rice and cook in 4 cups of the tomato curry sauce, adding 1 cup of boiling water as needed. The mixture should not be too thick. Once the rice is cooked, mix with the prepared chicken. PREPARE MAJDOUS In a food processor, combine tomatoes, olive oil, lemon juice, 1 crushed garlic, salt, chili (if using), and 1 bunch of fresh coriander. Pulse to mix but do not overblend. Serve with the Kabsa. Serve the fragrant kabsa with the tangy majdous on the side. Enjoy the harmony of spices and flavors. NOTES:
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