Al Kabsa Saudi Rice and Chicken

• ½ teaspoon saffron
• ¼ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground white pepper
• ½ teaspoon dried whole lime powder
• ¼ cup butter
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 1 (3 pound) whole chicken, cut into 8 pieces
• ¼ cup tomato puree
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 carrots, peeled and grated
• 2 whole clovesDirections
  Instructions Checklist

  • Step 1
    Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • Step 2
    Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Step 3
    Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Step 4
    Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Step 5
    Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Step 6
    Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

    
• 1 pinch ground nutme