Chicken Kabasa from Dubai to spice up your Ramadan feasts


New Delhi, June 9: The holy month of Ramdan is as much about fasting as it is about feasts — and what better way to spice up your evening gatherings than this exclusive recipe from one of Dubai’s top chefs.

Chef Alie El Bourji of Atlantis, The Palm, says that the holy month of Ramadan is a time for reflection, charity, understanding and spending time with loved ones.

The ninth month of the Islamic calendar sees guests gathering with their family and friends, who break their fast together and socialise in an elegant and lively setting.

“I always break my fast with dates then I have lentil soup followed by Fattoush salad.

I always recommend healthy food, especially for Iftar because after long fasting hours our body needs healthy and fresh food to recover all the vitamins and protein that we lose during the fast. Lentil soup, Fattoush salad — and for the main course, fish and lamb to recover all proteins,” Chef Bourji told IANS in an email from Dubai.

He also added that ever since he was a child, he was passionate about cooking, especially when watching his mother in the kitchen.

“I used to taste her food whilst the dishes were being cooked. And to celebrate this Ramadan, I would like to share one of my favourite Ramadan recipes with you. Ramadan Kareem,” he added.

Packed with lots of flavour, this versatile and delectable recipe of Chicken Kabasa can be used for pot lucks, get-togethers and is sure to keep everyone and their taste buds happy.

Chicken Kabasa is widely held to be the national dish of Saudi Arabia and this spiced chicken-and-rice dinner couldn’t have a more beautiful presentation — it’s served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.

Here is recipe for Chicken Kabasa:


2 Kg. Whole Chicken, 7 Gr. Cardamom Green, 20 Gr. Salt, 10 Gr. White pepper, 1 Gr. Saffron, 5 Gr. Black Pepper, 5 Gr. Cumin, 3 Gr. Nutmeg, 2 Gr. Cloves, 2 Gr. Whole black pepper, 5 Gr. Coriander Powder, 150 Gr. Onion, 75 Gr. Tomato Paste, 300 Gr. Fresh Tomato, 250 Gr. Capsicum, 600 Gr. Basmati Rice, 150 Ml Vegetables Oil, 5 Gr. Dried lime, 25 Gr. Pine Nuts, 25 Gr. Almond, 1 Gr. Bay Leaves and 2 Sticks Cinnamon

Method of preparation:

Chop the onions, cut the tomatoes and capsicum into wedges and chop the coriander.

Heat the oil in a casserole and add the onion and capsicum and sauté with cinnamon sticks, bay leaves, whole cardamom, cloves and whole black pepper then add chicken and cook for 5 minutes.

Add tomatoes, all the spices, salt and pepper. Cook for a couple of minutes.

Add the water and bring to a boil, then reduce heat and cover for 20 minutes.

Add rice to the pot and mix well. Re-cover and simmer for 30-40 minutes — adding the raisins for the last 10 minutes.

Place the rice in a large serving dish, topped with the chicken & garnished with almond and pine nuts.


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