Eat & Drink
Originally published on Friday, 14th December 2007
Chicken Kebsa
In collaboration with Eat Drink Talk
Serves 6
Kebsa is a kind of Bedouin paella which is eaten all across the Arabian peninsula and is particularly popular in Saudi Arabia where it is also made with mutton. In Yemen we went to the chicken market to pick out our chickens and then carried them squawking and clucking over to the slaughtermen who killed and skinned them for us.
In order for this dish to taste its best, you really need to use the freshest spices you can get. There is a great company called 'Seasoned Pioneers' selling excellent quality spices from around the world which arrive in small, sealed foil pouches which is the best way to help keep your spices fresh.
Ingredients
4 tbsp vegetable oil
1 large onion
4 two inch chunks of cinnamon bark or stick
10 cardamom pods, bruised
1 chicken, jointed into 8 pieces and skin removed
3 heaping tbsp hawaij (recipe below)
3 tomatoes
14 cloves of garlic, peeled
350 mls water
2 potatoes, peeled and cut into 1 inch slices
450 grams basmati rice, rinsed and drained
2 heaping tsp ground turmeric
2 heaping tbsp salt
6 large whole green chilies
Hawaij
1 tsp cumin seeds
1 tsp coriander seeds
3 cardamom pods
2 tsp black peppercorns
1 tsp caraway seeds
2 tsp ground turmeric
Instructions
Heat the oil in a large, heavy pot on medium heat and sauté the onion for 5 minutes or until soft. Add the cinnamon and cardamom pods and toss in the oil briefly, the add the chicken pieces. Cook the chicken pieces, turning occasionally for 10 minutes until well browned on all sides. Add the hawaij and stir to lightly coat the chicken pieces in the spices.
Meanwhile, place the tomatoes, garlic and water in a blender or food processor and puree until smooth. Add the mixture to the chicken pieces along with the potato slices and bring to a simmer.
Add the rice, turmeric, salt and chilies to the chicken and potato mixture and add just enough water to cover the rice by an inch. Stir once or twice to mix and bring to a simmer. Cover and simmer gently for 35 minutes or until the rice is tender and all the liquid has been absorbed. Serve hot.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
