Incredibly Flavorful One Pot Chicken Kabsa - Arabic Style Chicken And Rice
This is my version of Chicken Kabsa made all in one pot - starting with the topping of Onion, Carrots, Pine Nuts and Raisins.A delicious stock is made to simmer the Chicken in.
Once the Chicken is cooked the luscious sauce is strained and the Chicken is returned to the pan to get some color.
More Onion, whole spices and the strained stock make a fragrant bath for the soaked and drained Basmati Rice. Once the Rice is almost cooked, the topping is layered so the carrot can cook as well.
The Chicken is served on top of a generous helping of the fragrant Rice and topping.
Ingredients
| Topping: | ||
| Sliced white onions | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Grated carrots | 1 Cup (16 tbs) | |
| Pine nuts | 1/2 Cup (8 tbs) | |
| Presoaked raisins | 1/2 Cup (8 tbs) | |
| Lime powder | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ginger powder | 1/2 Teaspoon | |
| Clove powder | 1/2 Teaspoon | |
| Cinnamon powder | 1/2 Teaspoon | |
| Cumin powder | 1/2 Teaspoon | |
| Cardamom seeds | 1/2 Teaspoon | |
| Sumac | 1/2 Teaspoon | |
| Stock | ||
| Oil | 1/2 Cup (8 tbs) | |
| Sliced white onions | 2 Cup (32 tbs) | |
| Crushed garlic cloves | 2 | |
| Salt | 2 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Fennel seed | 1 Teaspoon | |
| All spice powder | 1 Teaspoon | |
| Ginger powder | 1/2 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Lime powder | 1/2 Teaspoon |
Directions
MAKING:
1. Heat some oil is a wide but shallow saute pan and saute the onions for the topping
2. Add some salt and turn the heat out and mix in the carrots, pine nuts & raisins
3. Add the spices, mix well and remove and reserve
4. In the same pan, add the old for the stock followed by the onions and the garlic
5. Add the salt, and the rest of the spices and mix
6. Add the tomato paste, followed by the whole tomatoes and liquid
7. Mix well and squish the tomatoes with the back of a spoon
8. Add the water and then the chicken legs
9. Cook for about 25 mins covered, turning the chicken in between and add in the green chillies
10. Remove the chicken and strain the stock and reserve the strained liquid
11. Add a bit more oil to the saute pan and saute the chicken on both sides to get some color and remove
12. Add more oil to the saute pan and saute the onion for the rice
13. Add all the whole spices, followed by the stock and 1- 2 cups of water
14. Stir gently add salt and allow this to cook for 7 - 10 mins
15. Keep an eye on it and add more liquid if needed
16. When almost done, add a layer of the topping on top, cover and continue cooking for 5 mins
17. Scrape the topping off and fluff the rice
SERVING:
18. Serve the rice with the toppings and the chicken
Recipe Summary
