Kuwaiti Chicken Majbous

Ingredients

• 1 cinnamon stick
• 1 teaspoon cardamom
• 1 teaspoon pepper
• 1 tablespoon loomi (dried lime)
• 2 onion
• 1 carrot
• 2 loomi (dried lime)
• 1 bay leaf
• 1 cardamom
• 1 cloves
• 1 vegetable oil
• 2 chickens (each weighing 1.5 kilograms) chicken
• a pinch majboos spice blend
• hot water
• 5 cloves garlic
• 2 tablespoons tomato paste
• half a tablespoon salt
• half a cup olive oil
• 1.25 kilograms finely chopped tomatoes
• fresh cilantro
• a little hot chili pepper
• 1 squeeze lemon juice
• 2 ice cubes
• a small amount rose water
• a little saffron
• a little water
• a little tomato paste
• a little saffron water
• a little majboos spice blend
• a little vegetable oil
• a pinch turmeric
• 5, chopped not too finely onion
• raisins
• nakhl (boiled small chickpeas)
• chicken stock
• a pinch salt
• 1 tablespoon ghee
• 1 teaspoon majboos spice blend
• 4 large cups long-grain rice
• majboos spice blend
• 1 and a half teaspoons salt
• 6 cups and a little more hot water
• a little some of the stuffing
• a little saffron water
• 1 loomi loomi peel, cleaned of seeds
• warm water for boiling the chicken
• a little chicken stock for moistening the onions
• a little boiled small chickpeas
• rice-soaking water

Instructions

1. In a pot over the heat, toast the cinnamon stick with the cardamom, pepper, and loomi until fragrant, then grind them into a majboos spice blend.
2. In a pot over the heat, add 2 onions, 1 carrot, 1 cinnamon stick, 2 loomi, 1 bay leaf, 4 cardamom pods, and cloves with the vegetable oil, then toast them lightly.
3. In the boiling pot, add 2 chickens and a pinch of majboos spice blend over the toasted spices, then pour in hot water and leave the chicken until cooked.
4. In the sauce pot, heat the olive oil with the garlic, tomato paste, and salt, then add the chopped tomatoes, fresh cilantro, hot chili pepper, and lemon juice, and let the daqoos sauce cook down.
5. In a small bowl, mix the 2 ice cubes with a small amount of rose water, a little saffron, and a little water to prepare saffron water.
6. In a bowl or mixing bowl, mix a little tomato paste with saffron water, majboos spice blend, vegetable oil, and a pinch of turmeric to make a chicken-coating mixture.
7. In a pot over the heat, caramelize 5 onions, chopped not too finely, with the ghee or oil until softened and lightly browned.
8. In the stuffing pot, add the raisins, nakhl (boiled small chickpeas), chicken stock, a pinch of salt, 1 tablespoon ghee, and 1 teaspoon majboos spice blend to the onions, then stir the ingredients together.
9. In the rice pot, add 4 large cups of long-grain rice with 1 tablespoon ghee, majboos spice blend, 1 and a half teaspoons salt, and 6 cups and a little more hot water, then add a little of the stuffing and leave it until cooked.
10. On the serving platter, sprinkle saffron water over the rice to color it, then place the chicken on top of the rice and coat it with the coating mixture, and serve the daqoos sauce on the side.