The holy month of Ramadan ends next week, but there is still plenty of time to cook up delicious Iftar and Suhour dishes.

Chicken Kabssa, a signature of the region, is a simple but delicious dish to enjoy.

Here is an easy to follow recipe from Chef Ali El Bourji, Atlantis, The Palm‘s Executive Oriental Head Chef, Levantine & Resort.

Main group: Main Course

Portions: 8

Ingredients: • 2 Kg. whole chicken • 7 Gr. cardamom green • 20 Gr. salt • 10 Gr. white pepper • 1 Gr. saffron • 5 Gr. black pepper • 5 Gr. cumin • Gr. nutmeg • 2 Gr. cloves • 2 Gr. whole black pepper • 5 Gr. coriander powder • 150 Gr. onion • 75 Gr. tomato paste • 300 Gr. fresh tomato • 250 Gr. capsicum • 600 Gr. basmati rice • 150 Ml. vegetable oil • 5 Gr. dried lime • 25 Gr. pine nuts • 25 Gr. almond • 1 Gr. bay leaves • 2 cinnamon sticks

Directions: 1. Chop the onion and coriander and cut the tomatoes and capsicum into wedges 2. Heat vegetable oil in a casserole pan and add the onion and capsicum. Sauté with cinnamon sticks, bay leaves, whole cardamom, cloves, whole black pepper 3. Add chicken and cook for 5 minutes 4. Add tomatoes, all the spices, salt and pepper. Cook for a couple of minutes 5. Add water and bring to a boil, then reduce heat and cover for 20 minutes 6. Add rice to the pot and mixed well 7. Recover & simmer for 30 – 40 minutes 8. Add the raisins for the last 10 minutes or when rice is tender 9. Place the rice on a large serving dish, topped with chicken & garnish with almond and pine nuts

We want to see your completed Chicken Kabssa dishes. Upload to Instagram with the hashtag #InstaYourIftar to be featured on our  Facebook and Twitter pages!