Zutaten
Hähnchen1 Chicken- Long-grain rice, soaked for one hour2 Cup
- Tomatoes5 Piece
Scharfe Paprika2 Piece
Tabasco-Sauce0.3 Can- Garlic cloves2 Clove
Zitrone2 Piece
Maisöl0.5 Cup
Kabsa Gewürze1 Tablespoon- Cinnamon stick2 Stick
- Loomi (dried black lime)1 Piece
Zwiebel1 Piece- Cloves10 Piece
Schwarzer Pfeffer10 Piece
Kardamom10 Piece
Kreuzkümmel1 Teaspoon- Raisins, for garnish0.3 Cup
Schritte
- 1
For the kabsa sauce, peel the tomatoes and place them in the blender along with the hot green pepper, the juice of one lemon, salt, Tabasco sauce, and garlic. Blend until the ingredients are mixed, then place in a deep dish and refrigerate.
5 MinBenötigte Werkzeuge:
Mixer - 2
Boil the chicken with the spices (cinnamon, loomi, black pepper, cloves, onion, 1 tomato cut into four, cardamom, and kabsa spices). After 45 minutes, remove the chicken from the pot and strain the broth.
45 MinBenötigte Werkzeuge:
Topf - 3
Squeeze lemon juice over the chicken and brown it in the oven.
10 MinBenötigte Werkzeuge:
Ofen - 4
In the pot, add the oil and a teaspoon of cumin seeds.
5 MinBenötigte Werkzeuge:Topf - 5
Drain the rice and add it to the oil, stirring slowly until the rice is slightly fried. Then add 3 cups of chicken broth and leave the rice on high heat until the grains appear. Cover the pot, reduce the heat, and let the rice cook. Let the rice rest for a quarter of an hour after turning off the heat, then stir and serve.
20 MinBenötigte Werkzeuge:Topf
Nährwertangaben
Hähnchenpro 100gScharfe Paprikapro 100gTabasco-Saucepro 100gZitronepro 100gMaisölpro 100gKabsa Gewürzepro 100gZwiebelpro 100gSchwarzer Pfefferpro 100gKardamompro 100gKreuzkümmelpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.