 |
| Kasbah Dijaj at Petra Kitchen |
Kasbah Dijaj Ingredients:
1 chicken, quartered
1/2 lb carrots
2 tomatoes
1 tbsp tomato puree
1 tbsp black pepper
1 tbsp cardamom
3.5 cups hot water
0.5 cup garden peas
2 cups basmati rice
2 medium onions
1/3 cup butter
1 tbsp cumin
1 tbsp salt
1. Wash chicken quarters well. Rub with salt and wash again. Drain with paper towels.
2. Finely chop the tomatoes and onions.
3. Dice carrots.
4. Heat butter and saute onions for 2 mins in deep cooking pot.
5. Add chicken pieces and saute for 5 mins.
6. Stir in hot water, tomatoes and tomato puree.
7. Add in the salt, spices and cook for 30 mins over a medium heat.
8. Wash the rice and mix in the carrots and peas. Place on top chicken, cover and cook for 40 mins.
9. Serve up on large platter with a side of Arabic salad and yoghurt.
Read:
Middle Eastern Cookery Workshop at Petra Kitchen
My Jordan Diary
Things to see and do in Abu Dhabi, UAE
Useful arabic phrases
