Kuwaiti Chicken Mechbous Recipe
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- Type
- Chicken
- Level
- Medium
- Prep Time
- 30 Minutes
- Total Time
- 1 Hour 15 Minutes
- Yield
- 8 Servings
Tools You Will Need:
Large pot
Large colander
Medium saucepan with cover
Small saucepan with cover
Medium skillet
Large skillet
Cup measure
Tbsp measure
½ tsp measure
¼ tsp measure
garlic press
large serving dish
small bowl for sauce
Large colander
Medium saucepan with cover
Small saucepan with cover
Medium skillet
Large skillet
Cup measure
Tbsp measure
½ tsp measure
¼ tsp measure
garlic press
large serving dish
small bowl for sauce
Ingredients:
1 large whole chicken
3 C basmati rice
½ C white flour
3 finely chopped medium yellow onions
1 cinnamon stick
2-3 cardamom pods
3 whole cloves
¼ C golden raisins
6 black peppercorns
¼ tsp ground cardamon
¼ tsp black pepper, freshly ground
hashu (onion spice)
½ zest of lime
salt to taste
¼ sugar
1-½ tbsp extra virgin olive oil
PAM vegetable spray
For the Duqqus (tomato sauce)
1 can diced tomatoes or 2 chopped fresh tomatoes
1-½ tbsp tomato paste
2 tbsp water
2 fresh cloves garlic, minced
3 C basmati rice
½ C white flour
3 finely chopped medium yellow onions
1 cinnamon stick
2-3 cardamom pods
3 whole cloves
¼ C golden raisins
6 black peppercorns
¼ tsp ground cardamon
¼ tsp black pepper, freshly ground
hashu (onion spice)
½ zest of lime
salt to taste
¼ sugar
1-½ tbsp extra virgin olive oil
PAM vegetable spray
For the Duqqus (tomato sauce)
1 can diced tomatoes or 2 chopped fresh tomatoes
1-½ tbsp tomato paste
2 tbsp water
2 fresh cloves garlic, minced
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1. Place raisins in water to soak.
2. Thoroughly wash chicken, including inside.
3. Put chicken in the large pot and cover with water.
4. Add cloves, cardamom pods, peppercorns, and cinnamon stick and bring to a boil.
5. On a medium heat, continue boiling, without a cover, until chicken is done (about 40 minutes.
6. Carefully drain the chicken, reserving the broth for later use.
7. After broth has cooled, skim off fat from the top and remove the spices.
8. Using the defatted broth, cook the rice according to directions on the box or bag.
9. Saute onions in medium skillet sprayed with Pam until translucent.
10. Stirring quickly, add a little bit of water to onions. When browned and water evaporated, set aside.
11. Lightly dust the chicken with flour.
12. Using large skillet sprayed with PAM, brown chicken until crispy brown on all sides, turning frequently.
13. Prepare duqqus by adding water, tomatoes, garlic, raisins, and tomato paste in the small saucepan. Saute until tomatoes are soft, stirring frequently.
14. Pour sauce in small serving bowl.
15. Spread rice on large serving dish and place chicken in the middle.
2. Thoroughly wash chicken, including inside.
3. Put chicken in the large pot and cover with water.
4. Add cloves, cardamom pods, peppercorns, and cinnamon stick and bring to a boil.
5. On a medium heat, continue boiling, without a cover, until chicken is done (about 40 minutes.
6. Carefully drain the chicken, reserving the broth for later use.
7. After broth has cooled, skim off fat from the top and remove the spices.
8. Using the defatted broth, cook the rice according to directions on the box or bag.
9. Saute onions in medium skillet sprayed with Pam until translucent.
10. Stirring quickly, add a little bit of water to onions. When browned and water evaporated, set aside.
11. Lightly dust the chicken with flour.
12. Using large skillet sprayed with PAM, brown chicken until crispy brown on all sides, turning frequently.
13. Prepare duqqus by adding water, tomatoes, garlic, raisins, and tomato paste in the small saucepan. Saute until tomatoes are soft, stirring frequently.
14. Pour sauce in small serving bowl.
15. Spread rice on large serving dish and place chicken in the middle.
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