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Food Fare: Middle Eastern RecipesDijaj Machboos

Kuwaiti Chicken with Rice

Cut chicken breasts in half; rinse under cold water. In a large cooking pot, heat water and set aside. In a small bowl, mix together spices and salt. Sprinkle half the spice mixture on halved chicken breasts. Heat vegetable oil in a large skillet. Sauté the onions until they turn golden brown in color. Add the halved chicken breasts to the onion mixture; sprinkle with cinnamon. Stir to coat chicken. Cover skillet and allow to cook on medium heat for about three minutes. Add garlic, ginger and quartered tomato; stir. Cover and cook on medium heat for another three minutes. Pour heated water into skillet. Cover and allow to cook for about one hour, stirring frequently, or until the chicken is fully cooked.


While chicken is cooking, wash basmati rice. Soak for about ten minutes in cold water; drain. Add chopped coriander five minutes before removing chicken from skillet. Remove chicken from the skillet; place on a baking sheet. Brush chicken with vegetable oil and sprinkle with cinnamon powder. Broil until chicken is golden brown in color. Add basmati rice to remaining stock in skillet; stir. Cover and cook on low heat until rice absorbs liquid. Sprinkle rice with rosewater and lemon juice; place the butter pieces on top. Cover skillet and cook on low heat for an additional thirty to forty minutes.


Arrange rice on a large serving platter; place grilled chicken halves on top. Sprinkle with cashews and raisins. Serve.


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Related Link:

Food Fare Culinary Collection: Arabic Cookery


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