Chicken Kabsah
Ingredients
- 1 1/2 cups basmati rice
- 3 -4 cups water ⓘ
- 1 tomatoes, chopped
- 1 small onion, chopped finely ⓘ
- 2 teaspoons baharat (mixed spices) ⓘ
- 3 teaspoons cardamom powder ⓘ
- 1/4 cup tomato paste ⓘ
- 6 teaspoons oil ⓘ
- 2 -3 tablespoons raisins ⓘ
- 1 roasting chicken, cut up ⓘ
- salt
- 1 cinnamon stick ⓘ
- 1 1/2 low-sodium chicken bouillon cubes, crumbled ⓘ
- 2 teaspoons garlic powder ⓘ
Instructions
- heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
- add boiling water and salt to taste as well as all the remaining ingredients except chicken.
- stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
- add chicken. cover pot with foil and top with lid. boil 30 minutes.
- remove chicken and bake it at 350 F till golden.
- meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
- bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
- place chicken in the middle of a platter, arrange rice around it.
- serve.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).