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Kuwaiti Chicken and Rice with Daqoos – A Taste of Home

There’s a comforting warmth that emanates from a pot of perfectly cooked Kuwaiti chicken and rice, a dish that has woven itself into the fabric of my culinary memories. I recall one particularly crisp evening, miles from Kuwait, when the scent of simmering cardamom and turmeric, wafting from my own kitchen, instantly transported me back to the bustling souks and the generous hospitality of Kuwaiti homes. This isn’t just a meal; it’s an edible postcard, a fragrant reminder of shared laughter and the simple, profound joy of food prepared with love and tradition. The tender chicken, infused with fragrant spices, nestled atop fluffy basmati rice, all brought together by the vibrant, zesty Daqoos sauce – it’s a symphony of flavors and textures that I am thrilled to share with you.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 2
Yield: 1 large platter
Dietary Type: Dairy-Free

Ingredients

For the Chicken and Rice:

1 baby chicken, rinsed inside and out
1 cinnamon stick
Salt, to taste
3 cardamom pods
1/2 lemon
2 tablespoons rice flour (to be gluten-free)
2 whole cloves
1/2 teaspoon turmeric
4 black peppercorns
2 cups basmati rice
2 large yellow onions, finely chopped
1/4 cup golden raisins, soaked in water
3 tablespoons olive oil, divided
1/2 teaspoon dried lime powder (Loomi)
1 teaspoon Middle Eastern mixed spice (Baharat)
1/4 cup pine nuts
Sliced blanched almonds (optional)

For the Daqoos (Garlic Tomato Sauce):

2 cups pureed canned tomatoes
2 tablespoons water
2 garlic cloves, crushed
1 tablespoon tomato paste
1/4 teaspoon dried lime powder (Loomi) (reserved from above, or an additional amount)
1 teaspoon Middle Eastern mixed spice (Baharat) (reserved from above, or an additional amount)
1 teaspoon brown sugar
Salt, to taste

Equipment Needed

Large stockpot
Fine-mesh strainer
Medium saucepan (for rice)
Large skillet
Small saucepan (for Daqoos)
Serving platter

Instructions

Begin by preparing the chicken. Rinse the baby chicken thoroughly inside and out.
Place the rinsed chicken into a stockpot. Add enough water to completely cover the chicken.
To the pot, add the cinnamon stick, cardamom pods, whole cloves, black peppercorns, and the juice of half a lemon. Season with salt to taste.
Bring the mixture to a boil over medium-high heat. As it heats, skim any impurities that rise to the surface. Once boiling, reduce the heat to a simmer, partially cover the pot, and continue to simmer until the chicken is cooked through. This should take approximately 40 minutes.
Once the chicken is done, carefully remove it from the pot and drain any excess liquid. Reserve the chicken broth.
Strain the reserved chicken broth through a fine-mesh strainer to ensure a clear liquid for the rice.
Now, prepare the basmati rice. Follow the package directions for basmati rice. Crucially, use the strained chicken broth in place of water for cooking the rice. Add turmeric to the broth for a beautiful golden hue, and season with salt to taste.
While the rice is cooking, turn your attention to the aromatic onion and raisin mixture. In a skillet set over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped yellow onions and sauté until they become soft.
Sprinkle a little water over the onions and stir quickly. Continue to cook until the onions are browned and the water has completely evaporated.
Stir in the drained raisins, pine nuts, and sliced blanched almonds (if you are using them). Add 1/2 teaspoon of Baharat and 1/2 teaspoon of Loomi powder. Cook for one minute more, stirring constantly, until fragrant.
Remove this onion mixture from the skillet and set it aside.
Lightly dust the boiled, drained chicken with rice flour.
In a clean skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Brown the floured chicken, turning it frequently, until the exterior is crispy and golden brown.
Prepare the Daqoos (Garlic Tomato Sauce). In a small saucepan, combine the pureed canned tomatoes, 2 tablespoons of water, crushed garlic cloves, tomato paste, salt, brown sugar, and the remaining Baharat and Loomi powder (if you set some aside, or a fresh measurement if preferred).
Sauté this mixture over medium heat until the tomatoes soften and the sauce becomes well blended.
Once the rice is cooked, spread it evenly onto a large serving platter.
Sprinkle the prepared onion mixture generously over the bed of rice.
Place the browned chicken on top of the rice and onion mixture.
Serve the Daqoos sauce in a separate bowl, allowing everyone to spoon it over their individual plates according to their preference.

Expert Tips & Tricks

Perfectly Fluffy Rice: When using chicken broth for your rice, ensure it’s well-strained. Any bits of spices or chicken could result in uneven cooking or a less appealing texture. For an extra fluffy rice, resist the urge to stir it too much once it begins to cook.
Crispy Chicken Skin: For the ultimate crispy chicken skin, make sure the chicken is well-drained and lightly dusted with rice flour. Don’t overcrowd the pan when browning; cook in batches if necessary to achieve a good sear.
Flavorful Daqoos: The key to a vibrant Daqoos is allowing the flavors to meld. Sautéing the sauce until the tomatoes are soft and slightly concentrated will deepen its taste. Taste and adjust seasoning before serving.
Baharat Quality: The quality of your Middle Eastern mixed spice (Baharat) can significantly impact the dish. If you have a fresh, aromatic blend, use it! If not, consider adding a touch more of individual spices like cinnamon, cardamom, and cloves to your mix.
Loomi Power: Dried lime powder (Loomi) adds a distinctive tangy, slightly bitter note that is characteristic of many Gulf cuisines. Use it judiciously; a little goes a long way.

Serving & Storage Suggestions

This Kuwaiti Chicken and Rice is a showstopper when served family-style on a large platter. The vibrant yellow rice, topped with the golden-brown chicken and sprinkled with the aromatic onion and nut mixture, is visually appealing. The Daqoos sauce, served on the side, allows for customization, ensuring each diner can enjoy the perfect amount of its zesty goodness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to gently warm the rice and chicken separately. You can microwave them or warm them on the stovetop over low heat. The Daqoos sauce can also be gently reheated. For best results, avoid overcooking the rice when reheating, as it can become mushy. This dish does not freeze particularly well due to the texture of the rice.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1517.8 kcal
Calories from Fat	602 kcal
Total Fat	66.9 g	102%
Saturated Fat	13.3 g	66%
Cholesterol	78.2 mg	26%
Sodium	499.1 mg	20%
Total Carbohydrate	198.9 g	66%
Dietary Fiber	14.7 g	58%
Sugars	28.7 g	114%
Protein	36.5 g	73%

Nutritional information is an estimate and may vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe celebrates the traditional Kuwaiti preparation, feel free to adapt it to your preferences. If a whole baby chicken is unavailable, you can use a boneless, skinless chicken breast or thigh, adjusting the initial simmering time accordingly. For a spicier Daqoos, a pinch of red pepper flakes can be added. If pine nuts are difficult to find, slivered almonds or even chopped cashews can offer a delightful crunch. The rice flour for dusting the chicken can be substituted with a gluten-free all-purpose flour blend if needed.

FAQs

Q: Can I use regular onions instead of yellow onions?
A: Yes, you can use other types of onions like white or red onions, though yellow onions provide a classic sweetness when caramelized.

Q: How can I make the Daqoos sauce richer?
A: For a richer Daqoos, you can simmer it for a longer period to allow the flavors to concentrate. Alternatively, a small knob of butter can be added at the end for extra richness, though this would make the dish no longer dairy-free.

Q: Is it important to soak the golden raisins?
A: Soaking the raisins helps to plump them up, making them softer and more palatable within the rice and onion mixture.

Q: What is Middle Eastern mixed spice (Baharat)?
A: Baharat is a complex spice blend that typically includes cumin, coriander, black pepper, cinnamon, cloves, cardamom, and nutmeg. Its exact composition can vary by region and household, but it’s essential for the authentic flavor profile.

Q: Can I make the Daqoos sauce ahead of time?
A: Yes, the Daqoos sauce can be made a day in advance and stored in the refrigerator. Reheat gently before serving.

Final Thoughts

This Kuwaiti Chicken and Rice with Daqoos is more than just a recipe; it’s an invitation to experience a cherished culinary tradition. The interplay of warm spices, tender chicken, fluffy rice, and the bright, zesty sauce is truly transportive. It’s a dish that speaks of generosity, comfort, and the joy of sharing good food. I encourage you to embark on this culinary journey, to savor the aromas as they fill your kitchen, and to delight in the rich tapestry of flavors with every bite. Gather your loved ones, set the table, and let this Kuwaiti classic weave its magic. Perhaps a crisp, refreshing glass of iced mint tea would be the perfect accompaniment. Enjoy!

Kuwaiti Chicken and Rice With Daqoos – Garlic Tomato Sauce Recipe