Chicken Kabsa

Ingredients

• Basmati rice — 500 g
• Whole chicken, cut into pieces — 1 pcs
• Salt (for rice) — 0.5 tsp
• Hot water (for rice) — 720 ml
• Vegetable oil (for rice) — 1 tbsp
• Fresh coriander (for garnish)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak in water for 30 minutes; drain and set aside.
2. Prepare the sauce as directed in the 'Sauce' sub-recipe and reserve about one quarter of the finished sauce for serving.
3. In a separate pot, heat a little vegetable oil over medium-high heat and sear the chicken pieces until lightly browned on all sides; transfer the chicken to a plate.
4. Pour the remaining sauce over the seared chicken in the pot. Add a little water to rinse the blender and pour that into the pot as well. Add 1 teaspoon salt, cover, and simmer the chicken in the sauce for 20 minutes.
5. Remove the chicken from the pot and place on a baking tray. Add the drained, soaked rice to the sauce left in the pot, then add the tablespoon of vegetable oil and 1/2 teaspoon salt; stir to combine.
6. Pour in 3 cups (720 ml) hot water, bring to medium heat and cook until most of the water is absorbed.
7. While the rice is absorbing water, broil or roast the seared chicken pieces briefly until golden.
8. Place the browned chicken on top of the partially cooked rice, cover the pot, and cook on low heat for 25 minutes to finish the rice and chicken together.
9. For an optional smoky aroma, place a small piece of hot charcoal in a heatproof spoon or small bowl, add a few drops of oil, set it in the covered pot for a few minutes, then remove the charcoal.
10. Garnish with fresh coriander and serve the chicken and rice with the reserved sauce.

Sauce

• Vegetable oil — 2 tbsp
• Large onion, chopped — 200 g
• Dried mild peppers and hot peppers (to taste)
• Garlic, chopped — 3 pcs
• Cumin seeds — 1 tsp
• Bay leaves — 2 pcs
• Cinnamon sticks — 2 pcs
• Diced tomatoes — 300 g
• Black pepper — 1 tsp
• Ground coriander — 1 tsp
• Vegetable bouillon — 1 tsp
• Turmeric — 0.5 tsp
• Hot water — 480 ml
• Salt — 1 tsp

1. Heat 2 tablespoons vegetable oil in a pot over medium heat, add the chopped onion and cook until softened.
2. Add the dried mild peppers and hot peppers, chopped garlic, cumin seeds, bay leaves, and cinnamon sticks; stir and cook until fragrant.
3. Add the diced tomatoes, black pepper, ground coriander, vegetable bouillon, and turmeric; cook until the tomatoes soften.
4. Pour in 2 cups (480 ml) hot water, cover, and simmer for 10 minutes.
5. Blend the mixture until smooth. Reserve about one quarter of the finished sauce for serving and keep the remainder for cooking the chicken.