Chicken Kabsa A Delicately Flavorful Spiced Chicken with

Serves 8-10

Chicken kabsa is a dish with roots in the Persian Gulf region. Mayada uses drumsBcks because they’re a family favorite, but you can use any chicken parts or even a whole chicken cut into pieces.

Mayada finishes the dish using a special technique that nods to the tradiBonal cooking style, in which the and rice are cooked in taboon clay ovens. Similar to tandoor ovens, they’re built in the ground and Bghtly sealed so no smoke can escape. In New Jersey, with no underground oven in sight, Mayada lights charcoal on her stovetop and nestles the glowing lumps in the pots of chicken and rice to infuse them with heady, smoky flavor. Clayman Liz

From “The Bread and Salt Between Us” by Mayada Anjari with Jennifer Sit, Lake Isle Press, 2018

INGREDIENTS PREPARATION Kabsa 1. Make the kabsa spice: Place all the ingredients in a small 1 tablespoon ground coriander jar. Cap Bghtly and shake to combine. 1 tablespoon 2. Make the chicken: Preheat the oven to 400°F. In a large 2 teaspoons ground bowl, sBr together 2 tablespoons of the kabsa spice, the 2 teaspoons ground turmeric, salt, yogurt, paste, bay leaves, 1 teaspoon ground cardamom, and olive oil. Add the and chicken and ½ teaspoon ground toss unBl the chicken is thoroughly coated. Transfer the 1 teaspoon sumac chicken, onion, and marinade to a 9-by-13-inch baking dish and spread in a single layer. Cover with foil. Bake for Chicken 30 minutes. Remove from the oven and flip the chicken 1 tablespoon ground turmeric pieces. Return to the oven, uncovered. Bake for 15 to 20 1 tablespoon salt minutes more, unBl deeply browned and cooked 2 tablespoons plain whole-milk yogurt (not Greek) through. Remove and discard the bay leaves and 2 tablespoons tomato paste cardamom pods. Transfer the chicken and sauce to a 5 dried bay leaves large pot or Dutch oven and keep warm. 5 cardamom pods, crushed 3. While the chicken bakes uncovered, make the rice: Rinse ⅓ cup olive oil the rice four or five Bmes, unBl the water runs clear. 1 small onion, thinly sliced Drain thoroughly. Heat 1 cup oil in a large pot 10 small chicken drumsBcks (about 3 pounds) on medium-high. Add the onion, green pepper, and and cook for 3 to 4 minutes, unBl soZened. SBr in the Rice remaining kabsa spice, the turmeric, 1 teaspoon of the 3 cups white basmaB rice, soaked in water for 1 hour salt, and the tomatoes. Cover and cook for about 5 and drained minutes, unBl the tomatoes break down. Add the hot 1 cup vegetable oil water and the remaining 1 teaspoon salt. Bring to a boil 1 small onion, coarsely grated on medium-high, then gently sBr in the rice. Return to a ½ green bell pepper, coarsely grated boil, then reduce the heat to medium-low. Cover and 1 garlic, coarsely chopped cook for 20 minutes, sBrring aZer 10 minutes, unBl the 1 tablespoon ground turmeric rice is tender and the liquid has been absorbed. Remove 2 teaspoons salt from the heat and keep warm. 2 medium-large tomatoes (about 1¼ pounds), halved 4. Transfer the rice to a serving pla]er. Top with the chicken and coarsely grated, skin discarded and serve. 5 cups hot water