Kabsa is considered the national dish of Saudi Arabia. Moreover, it is definitely a main dish on the lunch table and it can be made with many variations and this is just one of them.
Ingredients: 8 cups water or 2 liters 1 kg whole chicken, cut into 8 pieces 4 tablespoons vegetable oil 2 medium potatoes or 500 g, cut into medium cubes 2 medium onions or 250 g, chopped ½ teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground cardamom ½ teaspoon ground coriander 2 medium tomatoes or 300 g, peeled and diced 3 tablespoons tomato paste 2 cubes MAGGI Chicken Stock Bouillon Cube Pinch of salt 4 cups basmati rice or 800 g, washed and drained Method:
- Put water and chicken pieces in a large pot, bring to boil and skim froth as it appears. - Cover and simmer over low heat for 25 minutes or until chicken is almost cooked.
- Remove chicken from stock and set aside (reserve the stock).In another large pot, heat vegetable oil and fry the cooked chicken pieces from all sides until they become golden color. -Remove chicken and set it aside again. In the same pot cook potato for 3 minutes then add onion and cook for another 5 minutes or until onions become golden color.
- Add spices, tomatoes, tomato paste and MAGGI chicken Stock cubes.
- Stir for 2 minutes. Add the reserved stock to the pot, the stock should be around 7 cups or 1750ml.
- Add more water if stock is not enough. Add rice and the fried chicken; bring to boil with occasional stirring. Cover and simmer for 20 minutes or until rice is cooked.