Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 cinnamon stick
- 2 bay leaves
- 1/2 cup raisins
- 1/2 cup sliced almonds
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot with a lid
- Skillet
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
2. In the same pot, add chopped onion and garlic. Cook until softened.
3. Add chopped tomatoes, tomato paste, cumin, coriander, turmeric, paprika, cinnamon stick, and bay leaves. Cook for 5 minutes.
4. Add the chicken back to the pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. While the chicken is cooking, rinse the rice in cold water until the water runs clear. Drain the rice and set aside.
6. In a skillet, heat olive oil over medium heat. Add sliced almonds and cook until lightly browned. Remove almonds from the skillet and set aside.
7. In the same skillet, add raisins and cook until plump. Remove raisins from the skillet and set aside.
8. After 30 minutes, remove the chicken from the pot and set aside. Strain the chicken broth and set aside.
9. In the same pot, add the rice and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the rice is cooked.
10. While the rice is cooking, shred the chicken into bite-sized pieces.
11. Once the rice is cooked, add the shredded chicken, raisins, and almonds to the pot. Mix well.
12. Serve hot with additional raisins and almonds on top.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for cooking chicken and onions
Medium heat for cooking almonds and raisins
Low heat for simmering chicken and rice
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef
- Basmati rice can be substituted with any long-grain rice
- Raisins can be substituted with dried apricots or prunes
- Almonds can be substituted with pine nuts or cashews
Variations:
- Add chopped carrots and bell peppers for additional flavor and nutrition
- Use chicken broth instead of water for a richer flavor
- Add a pinch of saffron for a more authentic taste
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Brown the chicken well before adding it to the pot for a deeper flavor.
- Toast the almonds and raisins separately to prevent burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with additional almonds and raisins on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side of hummus and pita bread.
Suggested side dishes:
- Fattoush salad
- Baba ghanoush
- Tabbouleh
Troubleshooting advice:
- If the rice is too dry, add more chicken broth or water and continue cooking until the rice is fully cooked.
- If the chicken is not fully cooked after 30 minutes, continue simmering until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabsah Al-Faham is a traditional Saudi Arabian dish that is typically served during special occasions such as weddings and Eid celebrations.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot with a side of hummus and pita bread.
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Region: Saudi Arabian