Saudi Arabia - Kabsa Fahm (Ruz Bukhari)

INGREDIENTS

Chicken

• 1000 g chicken breast
• 2 small garlic cloves
• 1 tsp salt
• 1 tsp black pepper
• 6 tbsp olive oil
• ½ tsp kabsa spice mix see details further down

Rice

• 600 g basmati rice 3 cups
• 4 tbsp butter preferably ghee/clarified butter
• 1400 ml chicken broth 6 cups
• 2 pinches turmeric
• 2 small carrots
• 4 tbsp raisins
• salt

Daqous (Spiced Tomato Sauce)

• 950 ml finely crushed tomatoes / tomato puree 4 cups
• 2 tbsp tomato paste
• salt
• black pepper
• 2 tsp olive oil
• 2 pinches cumin
• 2 tsp tahini roasted sesame paste
• 8 garlic cloves
• ½ tsp baharat spice mix see details further down

Baharat spice mix (mix all ingredients together and use only ½ tsp)

• 1 tbsp black pepper
• ½ tbsp ground coriander
• ½ tbsp ground cinnamon
• ½ tbsp ground cloves
• ½ tbsp ground Dimon
• ½ tsp ground cardamom
• ½ tsp ground nutmeg
• 1 tbsp paprika powder

Kabsa spice mix (mix all ingredients together and use only ½ tsp)

• ½ tsp saffron
• ¼ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp black pepper
• ½ tsp ground dried lime
• ¼ tsp ground fennel seeds optional
• ¼ tsp ground coriander optional

INSTRUCTIONS

Chicken

1. Season chicken breasts with olive oil, salt and pepper and Kabsa spice mix.
2. Cook the chicken on the grill or in the oven, turning occasionally until cooked through.

Rice

1. Rinse the rice well and soak in cold water for 20 minutes. Drain.
2. In a deep pan melt butter, add grated carrots and raisins, sauté.
3. Add the remaining ingredients, bring to boil, reduce heat and simmer covered on low heat for 15-20 minutes until done.

Daqqūs

1. Mix all the ingredients in a medium pot.
2. Simmer over low heat, while stirring, until well combined.
3. Add more liquid if needed (water or chicken broth).
4. Serve chicken with rice, daqqūs and a green salad.