Ingredients
To simmer the chicken
- 1 whole whole chicken
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 3 cardamom pods , cracked open
- salt
Onion topping
- 1 large onions , chopped
- vegetable oil
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp pepper
- 1/4 tsp ground turmeric
- 1/4 cup raisins
- 1/4 cup slivered almonds
For the rice
- 2 cups basmati rice
- vegetable oil
- 2 3/4 cup chicken stock , hot from the chicken’s cooking broth
- salt
- 1/2 tsp saffron , soaked in 1/4 cup hot water
Servings: people
Units:
Instructions
- Add chicken with bay leaves, cinnamon stick, cloves, and cardamom pods to a large pot. Cover with water and bring to a simmer. Cover and maintain a simmer for 30 minutes.
- Soak saffron and raisins in hot water.
- Fry the chopped onions in a large skillet with vegetable oil over medium heat. Once browned, add the “onion topping” spices, toss with drained raisins and slivered almonds. Set aside.
- Preheat the over to 400F.
- Rinse rice in cool water until the water runs clear, about five times. Then soak 30 minutes.
- Mix together the cardamom, salt, cinnamon, pepper, and black lime powder (optional).
- Rub the chicken with vegetable oil and the spice blend. If you have extra spices, feel free to throw some in the cavity of the chicken. Roast for 30 minutes, or until skin is nicely browned.
- While the chicken is roasting, gather a medium pot. Add drained rice and hot chicken stock (2 3/4 cups). Boil covered until most of the liquid is absorbed (keep an eye on it -should just take a few minutes. Sprinkle on the saffron water and reduce heat as low as it can go. Cover and cook 30 more minutes.
- To assemble: Layer rice, onion topping and then chicken
Recipe Notes
Serve with Kuwaiti tomato sauce, duqqus, on the side and the most delicous smile you can muster.