1561. Simple Smoked Chicken Kebsa

Kebsa is basically an Arabian Gulf way of cooking a protein and rice together. This is a smoked chicken kebsa, as simple as can be, yet ricocheted to epic proportions by smoking the pot before serving. How to smoke it, you might ask? By the simple act of pouring some oil over a gleaming coal and sealing the pot while the smoke does its thing.

Ingredients:

1 chicken, cut up

10 cloves, whole

2 cups rice, washed and drained

3 tsp salt

1 onion, halved

1 head garlic, halved

1 chili pepper

To smoke:

a coal

1 Tbsp oil

For the sauce:

1 small onion, finely diced

1/4 cup tahini

water

salt

Method:

Sear the chicken on all sides in a tablespoon of ghee until almost cooked through.

Add the cloves and the rinsed and drained rice, and season with salt.

Add the onion halves, cut side down, and the halved garlic head, also cut side down, and the chilli pepper on the surface. Carefully pour in just enough hot water to cover the rice.

Once it comes to a boil, cover the pot, reduce heat to low, and cook for 25 more minutes.

Put an onion shell in the middle of the pot and put the flaming coal in it.

Working swiftly, pour about a spoonful of oil over the hot coal. It will immediately start to smoke. Quickly cover the pot again and set it aside for ten minutes, off heat.

Serve hot with the sauce on the side.

To make the sauce, mix the finely chopped onion, slat, and tahini. Add enough water while stirring until the desired consistency is achieved.

صحة و عافية