Best Kuwaiti Daqoos Tomato Garlic Cilantro Sauce Recipes

Kuwaiti Tomato Sauce (Dukkous Al-Tamat) image

Provided by UmmBinat

Categories Sauces

Time 35m

Yield 6 cups geuss, 6 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 -6 garlic cloves, crushed
1 1/2 lbs ripe tomatoes, peeled and chopped (or as I do, plain canned tomatoes, sauce consistency)
salt
brown sugar, to taste (if using canned tomato sauce)
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 1/2 tablespoons tomato paste, if using canned sauce

Steps:

Heat oil in a pan and add crushed garlic, cook for only a few seconds.
Add tomato paste if not using fresh tomatoes and saute for about 30 seconds (This will give a pleasant depth to its taste and help get rid of the raw metallic taste.).
Add fresh tomatoes if using and sea salt to taste or canned sauce which may not need any sea salt at all. Add sugar if wished. (I find it helps canned tomato sauce taste better).
Cover and leave to simmer on low heat for 30 minutes.
Add bahrat, cook with lid off for 2-3 minutes, then remove from heat.
Serve with rice dishes.
Sauce may be stored in a sealed jar in the refridgerator and heated as required.

Nutrition Facts : Calories 46.7, Fat 2.5, SaturatedFat 0.3, Sodium 37.7, Carbohydrate 5.9, Fiber 1.6, Sugar 3.5, Protein 1.3

Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce image

Provided by UmmBinat

Time 3h

Yield 2 serving(s)

Number Of Ingredients 22

1 baby chicken
1 cinnamon stick
salt
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 raisin, soaked in water
3 tablespoons olive oil
1/2 teaspoon dried lime powder, Loomi
1 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 teaspoon brown sugar
2 cups pureed canned tomatoes
2 tablespoons water
2 garlic cloves, crushed
1 tablespoon tomato paste
1/4 cup pine nuts
sliced blanched almond (optional)

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.