Kuwait

Chicken Machboos

CHICKEN:

-2 Cornish game hens

-salt

-1 cinnamon stick

-2 cardamom pods

-2 or 3 whole cloves

-5 black peppercorns

-flour

-3 C. basmati rice

ONION-SPICE TOPPING: (hashu)

-2 large yellow onions, finely chopped

-1 Tbs. veggie oil

-1/4 C. golden raisins, soaked in water

-1/4 tsp. ground cardamom

-1/4 tsp. dried black lime (loomi) OR 1/2 tsp. lime zest (the recipe people said that loomi isn't usually available in the USA)

TOMATO SAUCE: (duqqus)

-2 large tomatoes, chopped

-2 Tbs. water

-2 cloves garlic, crushed

-1 Tbs. tomato paste

1) Clean chicken. put in stock pot and fill with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Heat to boil, and cook over medium heat until chicken is cooked.

2) Remove chicken. strain broth to remove spices- RESERVE the broth. use the broth to cook the rice according to package directions.

3) While rice cooks, cook onions on medium heat until clear. Sprinkle with water and cook them until brown and water is evaporated. Add oil, drained raisins, and spices. Cook 1 minute. Remove from pan, set aside.

4) Clean the pan. Dredge chicken with flour. In pan over med-high heat, brown chicken, turning frequently, until crispy.

5) For tomato sauce, sauté all ingredients in small pan until tomatoes soften and sauce is well mixed.

6) When rice is done, spread on serving platter. Sprinkle onion mixture over rice. Place chicken on top. Pass tomato sauce to individual plates.