Crispy Chicken Kabsa

مصطفى شنيقCuisinier

Ingrédients

• 15 fresh tomatoes
  15 pieces
• 3 1/2 cups long-grain rice, soaked
  3.5 cups
• 3 hot peppers
  3 pieces
• Salt and spices
  0
• 3 dried black limes
  3 pieces
• 3 sweet green peppers
  3 pieces
• Chicken broth according to the amount of rice
  0
• 2 onions, sliced
  2 pieces
• 1/4 cup oil, Mazola or any type of oil except olive oil
  0.3 cups
• 7 tomatoes for the spicy sauce
  7 pieces
• 3 teaspoons of spices
  3 teaspoons
• 2 1/2 teaspoons of salt
  2.5 teaspoons
• 1/2 teaspoon ground cloves
  0.5 teaspoons
• 1/2 teaspoon ground cinnamon
  0.5 teaspoons
• 2 chickens, cut
  2 pieces
• 2 cups flour
  2 cups
• 3 tablespoons of spices
  3 tablespoons
• 1 teaspoon salt
  1 teaspoon
• 1/2 teaspoon ground cardamom
  0.5 teaspoons
• 1/4 teaspoon ground cloves
  0.3 teaspoons

Mesures

1. 1

   In a pot over the fire, boil the cut chicken with spices, salt, and black pepper.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   In the electric blender, blend 15 tomatoes with 3 hot peppers, spices, salt, and a little black pepper for one minute.

   Matériel requis:

   Blender

   1 minutes
3. 3

   In a large pot over the fire, add oil, then the chopped onions and stir until they turn light brown, then add the tomato mixture and stir.

   Matériel requis:

   Marmite

   5 minutes
4. 4

   Drain the rice from the water and add it over the tomato mixture and mix.

   2 minutes
5. 5

   Drain the chicken from the broth and let it cool, then add its broth to the rice, cover the pot, and cook on high heat for the first 10 minutes, then reduce the heat and let it cook for 45 minutes.

   Matériel requis:

   Marmite

   45 minutes
6. 6

   To prepare the sauce, blend the tomatoes, spices, cloves, salt, and cinnamon well in the blender, then place it in the refrigerator covered with a layer of plastic wrap.

   Matériel requis:

   Blender

   5 minutes
7. 7

   To prepare the chicken, mix the flour, spices, salt, cardamom, and cloves well, then dip the chicken pieces in it and fry in oil until crispy.

   5 minutes
8. 8

   Place the rice in a serving dish and distribute the fried chicken on top.

   2 minutes
9. 9

   Serve the kabsa with vegetable salad and the sauce prepared earlier.

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques