Ingrédients
Poulet1 Chicken- Long-grain rice, soaked for one hour2 Cup
- Tomatoes5 Piece
Piment fort2 Piece
Sauce Tabasco0.3 Can- Garlic cloves2 Clove
Citron2 Piece
Huile de maïs0.5 Cup
Épices de Kabsa1 Tablespoon- Cinnamon stick2 Stick
- Loomi (dried black lime)1 Piece
Oignon1 Piece- Cloves10 Piece
Poivre noir10 Piece
Cardamome10 Piece
Cumin1 Teaspoon- Raisins, for garnish0.3 Cup
Mesures
- 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 minutesMatériel requis:
Blender - 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 minutesMatériel requis:
Marmite - 3
Squeeze lemon juice over the chicken and brown it in the oven.
10 minutesMatériel requis:
Four - 4
In the pot, add the oil and a teaspoon of cumin seeds.
5 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite
Faits nutritionnels
Pouletpour 100gPiment fortpour 100gSauce Tabascopour 100gCitronpour 100gHuile de maïspour 100gÉpices de Kabsapour 100gOignonpour 100gPoivre noirpour 100gCardamomepour 100gCuminpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.