"Kabsa" with chicken and raisins

Kabsa with Chicken and Raisins - A Culinary Journey into the Heart of Flavors

When it comes to dishes that combine taste, tradition, and an extraordinary palette of flavors, Kabsa with chicken and raisins is on the list of most appreciated meals. This recipe is not just a simple dish but an experience that takes you into the world of spices and culinary traditions. Cooking Kabsa is a ritual, a moment of joy and conviviality, perfect for a family meal or with friends.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients:

- 2 cups long-grain Basmati rice
- 1 chicken cut into quarters
- 2 teaspoons ground chicken spice (white pepper, coriander, cardamom)
- 2 teaspoons olive oil (for marinating the chicken)
- Juice of one small lemon (for marinating the chicken)
- 120 g tomato paste
- 2 medium-sized onions, thinly sliced
- 2 teaspoons ground spice for Kabsa (cinnamon, cardamom, coriander, galangal (blue ginger), cumin, pepper, saffron, bay leaves, nutmeg)
- 1 teaspoon whole cloves
- 5-6 pieces of loomi (dried black lemons)
- 3-4 teaspoons ketchup (or chili paste)
- Corn oil
- 5 tablespoons raisins (soaked in warm water for 15 minutes)
- 1 whole medium onion for chicken broth
- 2 cinnamon sticks for chicken broth
- 4 cups broth from boiling the chicken, strained
- Salt and freshly ground pepper, to taste
- Pine nuts (optional)
- Almonds (optional)

Preparation:

1. Preparing the chicken: Start by marinating the chicken. In a large bowl, combine the chicken spice, olive oil, and lemon juice. Add the chicken quarters and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for 2-3 hours. This will allow the flavors to penetrate the meat, turning every bite into an explosion of taste.

2. Boiling the chicken: In a pressure cooker, add a whole onion, cinnamon sticks, cloves, and loomi, along with 2 liters of water. Bring the water to a boil, then add the chicken quarters and salt to taste. Close the pot and cook for 25 minutes. This is when the meat becomes tender and flavorful.

3. Preparing the oven: Preheat the oven to 220 degrees Celsius. After the chicken has boiled, remove it from the pot and place it in a heat-resistant dish. Brush it with ketchup or chili paste, drizzle with olive oil, and sprinkle with salt and freshly ground pepper. Add a little chicken broth to keep the meat juicy. Place the dish in the oven and leave it until the chicken turns golden and browned.

4. Preparing the rice: In a non-stick pot, heat the corn oil and fry the pine nuts, almonds, and khashu until golden. Remove them and place them in a bowl. In the same oil, add the sliced onion and sauté until golden. Then, add the chicken broth, tomato paste, loomi, cloves, Kabsa spice, and raisins. When the broth starts to boil, add the rice (which has been parboiled and washed beforehand). Cover the pot and let it simmer on low heat for 25 minutes, or until the rice absorbs all the liquid.

5. Assembling the dish: On a large platter, carefully place the rice and top it with the browned chicken. Garnish with pine nuts, almonds, and caramelized raisins. Serve with a mixed salad or yogurt for a contrast of flavors and textures.

Serving Suggestions: Kabsa pairs wonderfully with a fresh vegetable salad or Greek yogurt, adding a note of freshness to your meal. A cold drink, such as mint tea or pomegranate juice, can perfectly complement this culinary experience.

History of Kabsa: This special dish has a rich history, being considered a national specialty in the Gulf region. It is said that Kabsa was brought to the world by trading caravans, quickly becoming a symbol of hospitality and generosity. Every housewife has her own secrets and variations of the recipe, making Kabsa a personalized and unique dish.

Tips and Variations:
- If you want a vegetarian version, you can replace the chicken with seasonal vegetables and plant-based proteins, such as chickpeas.
- For a more intense flavor, you can also add a teaspoon of saffron to the cooked rice.
- Instead of raisins, you can try dried apricots or dates for a different note of sweetness.

Frequently Asked Questions:

1. Can I use another type of meat?
Yes, Kabsa can also be made with lamb, goat, or even fish, depending on your preferences.

2. How can I prevent the rice from sticking?
Make sure to wash the rice in several waters and let it soak for 30 minutes before cooking.

3. What are the nutritional benefits of this dish?
Kabsa with chicken and raisins is rich in protein, fiber, and vitamins, thanks to the fresh ingredients and spices that also have antioxidant properties.

Calories: A serving of Kabsa with chicken and raisins contains approximately 600-700 calories, depending on the amount of oil and type of meat used.

So, get ready to indulge in a delicious and flavorful dish! Enjoy your meal!