Al Kabsa

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.

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Al Kabsa
This is a lovely chicken dish you serve on rice.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Instructions
  1. Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes. Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes. Serve over rice and top with the toasted almonds.

Ragout of Mushrooms with Creamy Polenta

Recipe originally found in Southern Living Christmas At Home Magazine.

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Ragout of Mushrooms With Creamy Polenta
This sounds and looks like a fancy dish and while it is rich and flavorful, it is a easy dish to put on a table whether for you or for entertaining purposes.
Course Main Dish
Prep Time 30 minutes
Cook Time 45 miuntes
Servings
people
Ingredients
Ragout
Polenta
Course Main Dish
Prep Time 30 minutes
Cook Time 45 miuntes
Servings
people
Ingredients
Ragout
Polenta
Instructions
  1. For the ragout: Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on. Polenta: Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm. To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan. You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.