Chicken Kabsa

🛒 Ingredients

• Chicken (bone-in, skin-on) 300 g · 540 kcal
• Basmati Rice (uncooked) 100 g · 350 kcal
• Onion 50 g · 20 kcal
• Tomatoes 75 g · 14 kcal
• Garlic 5 g · 8 kcal
• Ginger 4 g · 3 kcal
• Carrots 25 g · 10 kcal
• Green Chili (optional) 3 g · 1 kcal
• Vegetable Oil 11 g · 99 kcal
• Kabsa Spice Mix 5 g · 15 kcal
• Tomato Paste 4 g · 3 kcal
• Dried Limes (Loomi) 3 g · 0 kcal

👨‍🍳 Instructions

1. Soak basmati rice in water for at least 30 minutes, then drain thoroughly. Cut chicken into large pieces; chop onions, mince garlic and ginger, dice tomatoes, and julienne carrots.
2. In a large pot, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
3. Add chopped onions to the same pot and sauté until softened and golden brown, about 8-10 minutes. Stir in minced garlic and ginger, cooking for another minute until fragrant.
4. Add diced tomatoes, tomato paste, Kabsa spice mix, and green chili (if using) to the pot. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and a rich sauce forms.
5. Return the browned chicken to the pot. Add dried limes and enough water (or chicken broth) to cover the chicken, approximately 200ml per serving. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until chicken is almost cooked.
6. Remove the chicken from the pot and set aside. Carefully skim any excess fat from the broth, then add the drained basmati rice and julienned carrots to the broth. Ensure the liquid level is about 1 inch (2.5 cm) above the rice.
7. Bring the liquid to a gentle boil, then reduce heat to very low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and all the liquid is absorbed. Do not stir the rice during this time.
8. While the rice cooks, place the chicken pieces under a broiler or in a hot oven for 10-15 minutes until the skin is crispy and golden.
9. Once the rice is cooked, gently fluff it with a fork. Arrange the crispy chicken pieces on top of the rice and serve hot, optionally garnished with fresh coriander.