World Spice Merchants : Recipes : Arabic Chicken Kabsa

Middle Eastern stewed chicken dishes achieve almost infinite variety through spices. Black lemon, or loomi, makes this simple checken and rice version a flavor standout.

Serves 6

1 large onion, thinly sliced

2 tablespoons ghee, or unsalted butter

1-1/2 lbs. chicken thighs, skinless

1-1/2 teaspoons ground turmeric

1-1/2 teaspoons cumin seed

2 tablespoons Garam Masala

1-1/2 teaspoons coriander seed

1-1/2 teaspoons fennel seed

1-1/2 teaspoons ground ginger

2 medium tomatoes, seeded and chopped

1 cube chicken bullion and 3 cups water,
or 3 cups chicken stock

6 small, or 3 large, whole black lemons, crumbled

1-1/2 cups long-grain white rice

Coarse sea salt, to taste

Melt ghee, or butter, in a large, heavy pot over medium-high heat.
Add onion and saute until carmelized.
Add chicken and brown on all sides.
Grind cumin, Garam Masala, coriander and fennel in coffee mill.
Add turmeric, ginger and freshly ground spices to chicken, and stir to coat.
Add tomatoes, bullion cube and water (or chicken stock) and black lemons.
Reduce heat, cover, and simmer for 30 minutes.
Add rice, cover, and cook until rice is tender and all liquid absorbed, about 20 minutes.
Salt to taste.

From The Contemporary Encyclopedia of Herbs & Spices