Jackie Cameron says, “Kabsa is a family of mixed rice dishes that are served mostly in Jordan, and in Saudi Arabia where it is commonly regarded as a national dish. As a rule the meals are made from a mixture of spices, rice (usually long-grain, mostly basmati), meat and vegetables. There are many variations of Kabsa and each has its own unique quality. My Saudi pupils commented on how their respective families had their own particular take on this dish. They also boasted how their respective mothers were the best at making Kabsa. This created a warm debate!”
Yields: 6-8 portions
Kabsa Spice Mix
1.25ml Ground Cardamon
2.5ml Ground Cinnamon
2.5ml Ground All Spice
1.25ml Ground Black Pepper
2 Lemons – Zest
Mix all the ingredients together and set aside.
60gr Salted Butter
30ml Sunflower Oil
1 (200gr) Onion, chopped
6 cloves (30gr) Fresh Garlic, crushed
1 whole (1kg) Chicken, portioned into 8 pieces
62.5ml Tomato Puree
1 can Tomato pieces in juice
3 (320gr) Carrots, peeled and grated
2 whole Cloves
1 pinch Nutmeg
1 pinch Ground Coriander
1 pinch Ground Cumin
Fine ORYX Desert Salt
Freshly Grounded Black Pepper
800ml Chicken Stock
550ml Basmati Rice, unrinsed
62.5ml Seedless Raisins
62.5ml Whole Almonds, skin removed, roasted and roughly chopped
In a large pot melt the butter and heat the sunflower oil over a medium heat.
Add the onions and garlic, cook and stir until the onions are soft and translucent, for about 5 minutes.
Add the chicken pieces and brown them over a medium to high heat, for about 10 minutes.
Mix in the tomato puree.
Stir in the tin of canned tomatoes, with their juice, carrots, cloves, nutmeg, coriander, cumin, salt, pepper and the kabsa spice mix. Cook for about 3 minutes, then add the stock, stir well.
Bring this to the boil, then turn down the heat to a simmer and cover the pot with the lid. Allow to cook for about 30minutes or until the chicken is almost cooked.
Gently stir in the rice. Put the lid on and allow to simmer until the rice is soft and almost dry, about 25 minutes.
Add the raisins and a bit more hot water if necessary.
When serving, place the rice on a large serving platter and arrange the chicken pieces on top. Sprinkle the almonds over the dish.
Michael’s wine recommendation – CLICK HERE
Well known author, chef, anthropologist, and food writer Anna Trapido says, “Chef Jackie Cameron incorporates a sense of identity and place into her cooking better than any other chef in South Africa. Cameron’s plates engage with the diversity of South African sense of self. Classic tastes from across the cultural spectrum are reconfigured in modern manner that allows them to take their place at the international table of multi award winning, world class wonderful restaurants. From first bite of bread to last bon-bon, her work is subtle, sophisticated, skilled and delicious. Her students are privileged to be part of a process that is increasingly seeing South African tastes taking their place at the table of great world food genres.”
Jackie is to open her own Jackie Cameron School of Food and Wine in Hilton KwaZulu Natal, exciting times ahead.
She as her own range of chef’s wear.
Visit Jackie’s website – CLICK HERE