Kabsa with chicken

Kabsa with chicken
Author: Mursalin Hossen
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Servings: 4
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Prep Time: 40minutes
Cook Time: 20minutes
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  • 1 g ground allspice
  • 0.6 g ground white pepper
  • 2 g dried whole lime powder
  • 55 g butter
  • 1 piece onion, finely chopped
  • 6 Cloves garlic, minced
  • 1 piece (3 pound) whole chicken, cut into 8 pieces
  • 60 g tomato puree
  • 14.5 ounce can diced tomatoes, undrained
  • 3 carrots peeled and grated
  • 2 cloves whole garlic cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 770 ml hot water
  • 1 cube chicken bouillon
  • 415 g unrinsed basmati rice
  • 40 g raisins
  • 25 g toasted slivered almonds
  • salt and freshly ground black pepper to taste
  1. In a bowl mix spices together, cinnamon, saffron, cardamom, whitepper, allspice, lime powder
  2. In a large pot melt butter then add garlic, onions and keep steering it till the onions are cooks for 5 minutes approximately
  3. add the chicken pieces for 10 minutes untill they get brown
  4. add the tomato paste and mix
  5. In the same pot add canned tomatoes, whole cloves, nutmeg, carrots, coriander, cumin, black pepper, salt, kabsa spices stir them for three minutes and then add water, chicken bouillon cube
  6. Bring to boil, then reduce heat and cover, till the chicken is cooked for 30 minutes
  7. Gently stir in the rice. Cover the pot until rice is almost cooked and almost dry, for 25 minutes add the raisins and a more hot water if needed
  8. Cook for another 10 minutes till the rice is cooked
  9. Serve it hot with the chicken and top with nuts
There is no Nutrition Label for this recipe yet.
Article Categories:
Chicken · Lamb

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