Khadija's Kitchen: By Salwan Alshaibani and Dr. Nasrine Abdushakra by Salwan AlShaibani & Nasrine AbuShakra

Author:Salwan AlShaibani & Nasrine AbuShakra [AlShaibani, Salwan]
Language: eng
Format: epub
Publisher: Salwan Al Shaibani
Published: 2017-03-16T23:00:00+00:00

DIRECTIONS

Place one onion, whole cloves, cinnamon sticks, and peppercorn in a pot together with the chicken. Cover with 4 cups of water and bring to a boil. Cook the chicken until tender. Strain and place in a flat dish. Keep the soup to use later.

Rub the boiled chicken with 1 tbsp. bezaar and black pepper powder. Heat ghee or oil in a pan, and fry the chicken until golden. Keep aside.

Fry the chopped onions until golden brown and then divide into two portions. Fry the potatoes separately and set aside. Mix one of the fried onion portions with the chickpeas and ¼ tsp. bezaar in a pan over low heat. Add the fried chicken and potatoes, 1 tbsp. coriander leaves, saffron, and cardamom powder.

In a separate pan, add the rest of the fried onions, ¼ tsp. bezaar, tomato paste, and 3 cups of strained chicken stock. Insert the sun-dried lemon and the rest of the coriander leaves. Bring to a boil. Add the rice and cook through, about 15 to 20 minutes.

Serve the rice on a flat serving plate and place the chicken mixture on top. Decorate with chopped coriander leaves, fried raisins, and slivered almonds.

SERVES

6 - 8

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