What's Cookin'?

Cooking in Kuwait reflects the country’s history, tribes and immigrants, with Bedouin, Persian, Indian and Eastern Mediterranean influences.
The following recipes, including Chicken Mechbous, the national dish, bring out the real flavors of the country.

Chicken Mechbous
Chicken
1 fryer, cut in pieces
Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
Flour
3 cups basmati rice (or other short-grained rice)
Onion-spice topping (hashu)
2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
1⁄4 cup golden raisins, soaked in water
1⁄4 tsp. ground cardamom
1⁄2 tsp. lime zest
1⁄4 tsp. ground black pepper
1⁄2 tsp. sugar
Tomato sauce (duqqus)
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tbsp. tomato paste
Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (about 40 minutes). Remove and drain the chicken, reserving broth.
Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.
While rice is cooking, cook onions over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins and spices. Cook for one minute. Remove mixture from skillet and set aside.
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.
For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.
When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.
Chickens in Kuwait are much smaller than in the United States; two Cornish hens can be substituted for the fryer for a more “authentic” appearance.

Sponge Cake
2 eggs
3⁄4 cup confectioner’s sugar
3⁄4 cup flour
1⁄2 tsp. baking powder
1⁄4 tsp. ground cardamom
Pinch saffron
Shortening or butter for greasing the pan
1 tsp. sesame seeds
Beat eggs well in a mixing bowl. Gradually beat in sugar. Sift flour and baking powder together and mix well. Combine flour mixture with eggs and sugar. Add cardamom and saffron.
Pour mixture into a greased 8-inch baking pan. Sprinkle sesame seeds on top. Bake in a preheated 350-degree oven for 20 minutes. Cuts best with a serrated knife.
What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Latvia.