CHICKEN KABSA

Cooking Instructions

• In an 8-quart stockpot on medium-high heat, add onions, garlic, and allow onions

to turn golden • Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes,

cumin, coriander, salt, pepper, ginger and ground cardamom • Blend well and sauté

for 30 sec • Add tomato sauce and chicken bouillon • Mix well until sauce thickens;

reduce heat to low-medium • Add A’Saffa chicken and sauté for 1 min • Mix chicken

thoroughly • Add water until chicken is completely covered • Bring to a boil, then

reduce heat to low • Cook for 35 min • After the chicken has cooked, reserve broth

for rice • In a 2-quart saucepan, add rice and enough broth so that rice is covered •

Bring to a boil, then turn heat to low and cook covered for 8 to 10 min • Meanwhile,

turn oven on high broil • Add chicken to a roasting pan and broil for about 5 min, until

golden • Serve cooked rice on a platter with chicken arranged on top • Garnish with

hard-boiled eggs, pine nuts and raisins (optional)