Chicken & Rice Skillet (Kabsa)


1/4 cup butter or margarine
1 (2-1/2 to 3-lb.) chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato sauce or puree
2 medium tomatoes, chopped
2 medium carrots, grated
grated peel of 1 orange
3 whole cloves
2 cardamom pods or 1/2 tsp. ground cardamom seeds
1 cinnamon stick
Salt and freshly ground pepper to taste
3 cups chicken broth
1 cup long-grain rice
1/4 cup raisins
1/4 cup toasted sliced or slivered almonds
Melt butter or margarine in a large skillet. Add chicken pieces. Sauté until onion is tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper. Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken. Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins and almonds. Makes 6 to 8 servings.


From "Mideast & Mediterranean Cuisines" by Rose Dosti



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