Chicken Kabsa
Serves 1
Directions
- 1Chop the onion and make tomato puree.
- 2Soak the rice.
- 3Cut the dry lemons.
- 4Add oil and ghee to a pan, then add whole spices, chopped onion, and tomato puree.
- 5Add tomato paste and basic pantry spices.
- 6Add chicken legs to the pan.
- 7Pour in 1 liter of warm water, add 2 green chilies.
- 8Add orange zest.
- 9Boil the chicken for half an hour.
- 10Remove the chicken from the broth and save 1/4 cup of stock.
- 11Add soaked rice to the remaining stock and cook until done.
- 12Mix the reserved broth with oil and food coloring, then brush it onto the chicken.
- 13Grill the chicken in an oven or air fryer.
- 14Prepare Arabic tomato rice chutney by blending all ingredients in a food processor.
- 15Fry raisins and almonds in ghee for garnish.
- 16Fluff the rice and serve it with grilled chicken and chutney.
Ingredients
- 1 kg chicken with skin
- 3 tbsp oil
- 1 tbsp ghee
- 4 cardamom
- 2 bay leaf
- 1 cinnamon stick
- Few cloves & peppercorns
- 3 dried lemon
- 1 onion
- 1 tbsp garlic paste
- 2 large tomatoes blended
- 2 tbsp tomato paste
- 1.5 tsp Coriander powder
- 0.5 tsp Cardamom pwd
- 0.75 tsp cumin pwd
- 0.25 tsp Cinnamon pwd
- 0.75 tsp black Pepper pwd
- 0.5 tsp Turmeric pwd
- 0.75 tsp Paprika pwd
- 1.5 tbsp salt
- 2 green chillies
- 1 Zest of orange
- 1 litre boiling water
- 2.5 cups basmati rice
- Handful raisins
- Handful peeled almonds
- ghee
Equipment
knifecutting boardblenderbowlpanspatulaovenair fryerfood processor
Tips
- Use chicken with the skin on for best results.
- Soak the basmati rice for 30 minutes before cooking.
- Orange zest adds a unique sweetness and floral taste to the rice.
- Serving the kabsa with Arabic tomato rice chutney enhances the flavors.
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