Chicken Kabsa

خلود الحماميChef

Ingredients

• 4 cups basmati rice, washed and soaked
  4 cup
• 4 tablespoons lemon juice
  4 tablespoon
• 1/2 cup vegetable oil
  0.5 cup
• 1300 grams chicken, cut into quarters with skin
  1300 gram
• 2 1/2 liters water
  2.5 liter
• 1 onion
  1 piece
• 1 cinnamon stick
  1 stick
• 1 dried black lime
  1 piece
• 3 bay leaves
  3 leaf
• 4 cardamom pods
  4 pod
• 4 cloves
  4 clove
• 2 large tomatoes, chopped
  2 piece
• 1 lemon, juice and the lemon itself
  1 piece
• 2 tablespoons kabsa spices
  2 tablespoon
• 2 cinnamon sticks
  2 stick
• 1 dried black lime, optional
  1 piece
• 1 clove
  1 clove
• 5 tomatoes, peeled
  5 piece
• 6 cloves of garlic
  6 clove
• 1 sweet green pepper
  1 piece
• 1 hot green pepper
  1 piece
• 2 tablespoons lemon juice
  2 tablespoon
• Salt and black pepper
  0
• 1 tablespoon tomato paste
  1 tablespoon
• 2 tablespoons liquid chili
  2 tablespoon
• 1/2 cup cold water
  0.5 cup
• 1/2 teaspoon paprika
  0.5 teaspoon
• Nuts and raisins for garnish
  0
• Saffron or turmeric dissolved in a little water
  0

Steps

1. 1

   In a pot over high heat, place the chicken with the amount of water.

   Required Tools:

   Pot

   5 min
2. 2

   When boiling, remove the scum and add the chicken boiling ingredients mentioned in the ingredients, and let it cook for an hour until done, then remove the chicken and place it in a baking tray with 4 tablespoons of lemon juice on top and brown the surface in the oven.

   Required Tools:

   🍳

   Baking tray

   60 min
3. 3

   Strain the chicken broth and set it aside.

   5 min
4. 4

   In a suitable pot, add the oil and the whole spices and sauté for ten seconds, then add the drained rice and add 6 cups of chicken broth, salt, pepper, and raisins, and leave it on high heat until bubbles appear in the rice, then reduce the heat to low and cover the pot until the rice is cooked.

   Required Tools:

   Pot

   20 min
5. 5

   Before turning off the heat, add the saffron or dissolved turmeric on one side of the rice and do not stir the rice.

   5 min
6. 6

   Kabsa sauce:

7. 7

   Place the sauce ingredients in the blender and blend well, and refrigerate for at least an hour before serving.

   Required Tools:

   Blender

   60 min
8. 8

   Serve the rice topped with the browned chicken and nuts, with the sauce on the side.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags