Chicken Kaab’sa

1h 30 min 6-7 servings

2-3 tablespoons LURPAK Clarified Butter
1 large red onions, chopped
2 garlic cloves, crushed
1 teaspoon grated ginger
1.6 kg chicken pieces
2 tablespoons Arabic masala
sea salt and freshly ground black pepper, to taste
1.25 litres chicken stock
1x 400g tin diced tomatoes in juice
2 cinnamon sticks
2 bay leaves
6 cardamom pods, bruised
¼ teaspoon saffron
3 cups basmati rice, rinsed and drained

Preparation

Heat Lurpak Clarified Butter in a large heavy based saucepan, add onions, garlic and ginger and cook until golden brown. Season the chicken with the Arabic masala, salt and pepper and then fry until golden brown, adding more Lurpak Clarified Butter if necessary.
Add the chicken stock to the pan, along with the tomatoes and juice, herbs and spices. Simmer, uncovered for 40 minutes, or until tender, stirring occasionally. Check seasoning and add more salt if necessary.
Sprinkle the rice over the chicken, cover with a lid and simmer for 20-25 minutes, until the rice is cook and stock is absorbed, adding extra stock or water if necessary.
While the kaab’sa is cooking heat the extra measure of Lurpak Clarified Butter in a frying pan and fry the onion until caramelised and the nuts until golden. Scatter over the kaab’sa, to serve.

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