Kuwaiti Daqoos Tomato Garlic Cilantro Sauce Food
KUWAITI DAQOOS (TOMATO, GARLIC, CILANTRO SAUCE)
This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.
Provided by UmmBinat
Categories Sauces
Time 11m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
- Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
- Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
- Serve hot with roast chicken or grilled fish and rice.
Nutrition Facts : Calories 76.8, Fat 7, SaturatedFat 0.9, Sodium 4.6, Carbohydrate 3.6, Fiber 1.1, Sugar 2.3, Protein 0.8
KUWAITI CHICKEN AND RICE WITH DAQOOS - GARLIC TOMATO SAUCE
Make and share this Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 3h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Rinse chicken inside and out.
- Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
- Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
- Remove and drain the chicken, reserving broth though a strainer.
- Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
- While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
- Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. 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 in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
- For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
- When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
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