Let's continue to look beyond our own borders. After the Afghan soup with lentils from last week I namely a recipe that a country that today only the word "refugee" evokes, but it has much more to offer:. Syria Guest Chef Azad from Syria made "Kabsa" for Marley Spoon: Arabic rice with chicken, almonds and raisins. A little fresh coriander, toasted almonds into the rice - it's the little details that not do it.
Preparation:
1. First make the sauce.
Vegetables in a frying pan the onion and garlic in a little olive oil.
Add after four minutes the diced chicken, carrots, tomatoes and tomato paste. Allow at least five minutes. Add the water afterwards, along with the cinnamon stick and cloves. Allow 20 minutes to simmer and thicken over medium heat so that it more like a thick sauce than soup is.
2. Make the rice while the sauce is simmering.
Apply 300 milliliters of water to the boil and add the rice to it. Bring back to the boil and cook for 10-12 minutes. Then turn off the heat and let the rice stand for 5 minutes with the lid on the pan - you now have if the property is no longer pouring out.
Bake in the meantime the almonds until golden brown in a frying pan - you do not need oil. Beware: it can suddenly go fast!
Stir in the raisins into the rice along with the almonds.
Serve the rice with the sauce and maybe some fresh coriander.
Bon appetit!
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