CIEE Cooking Competiton

Muaetaz - Yemen:

Chicken Kabsah

INGREDIENTS

1 1/2 cups basmati rice
3-4 cups hot water
1 tomato, chopped
1 small onion, chopped finely
2 tsp baharat (mixed spices from Asian market) If you have no baharat, you can substitute it with a small amount of clove, coriander, and nutmeg (or leave it out if you prefer).
3 tsp cardamom powder
1/4 cup tomato paste
6 tsp oil
2-3 tbsp raisins
1 whole chicken, cut into pieces
Salt
1 cinnamon stick
1 1/2 low-sodium chicken bouillon cubes, crumbled
2 tsp garlic powder

Preheat the oven to 350 F.

Heat oil in a pot and add onion and cardamom. Stir over medium heat till until browned.

Add water and salt as well as all the remaining ingredients except the chicken.

Stir over medium heat till tomatoes turn soft. Taste the broth and adjust seasonings if needed.

Add chicken and cover pot with foil and top with lid. Boil for 30 minutes.

Remove chicken and bake it at 350 F till golden. Bring to a boil, then quickly turn the heat down to low and cook for about 10 min. (or until rice is cooked - all water will be absorbed at this point).

Meanwhile, strain the broth. Return the strained ingredients to the pot and add 3 cups of the strained broth as well as rice.

Place chicken in the middle of a platter, arrange rice around it. Serve.