Al Kabsa

Al Kabsa

Yields6 Servings

 2 lbs Chicken [your choice of thighs/wings/legs/breasts or some combination]
 1.50 cups Long grain white rice
 2 Onions [chopped]
 3 Tomatoes
 1 tsp Tomato Paste
 1 tbsp Minced Garlic
 1 tsp Grated Ginger
 1 Carrot [Grated]
 1 tsp Coriander
 ½ tsp Cumin
 ½ tsp Garam Masala
 ¼ tsp Black Pepper
 ½ tsp Chili Powder
 1 Lemon
 2 Cinnamon Sticks
 3 Cardamom Pods
 6 Whole Cloves
 Raisins
 Pine Nuts
 1 tbsp Butter
 ½ cup Oil
 4 cups Water

1

Start by heating the oil in a large pan. Add the whole spices [cinnamon, cardamom, black pepper and cloves] and let them cook until aromatic. Then add the onions and let them cook until softened. Remove the whole spices before adding the next ingredients.

2

Add the ginger and garlic to the pan and let them cook 2-3 minutes before adding the tomatoes, tomato paste and the powdered spices. Stir frequently and cook until tomatoes are soft and the oil starts to separate.

3

Add the chicken pieces and heat for 3-5minutes. Then add 4 cups of water and reduce heat to just below a simmer. Cook until chicken is tender and cooked through [roughly 20 minutes].

4

Once the chicken is done remove with a slotted spoon and set aside. Cover to keep warm. Measure the broth and ensure that there are 1.5 cups of liquid for each cup of rice you are using. If there is not enough add water. If there is too much set aside but do not discard until rice is cooked through.

5

Add grated carrots, and lemon slices. Bring to a boil and add rice, then reduce to a simmer and cover.

6

While the rice is cooking add butter raisins and pine nuts to a pan and toast until the pine nuts are golden brown.

7

When the rice is cooked fluff with a fork, remove the lemon slices, and add the chicken back in. Top with raisins and pine nuts.

Ingredients

 2 lbs Chicken [your choice of thighs/wings/legs/breasts or some combination]
 1.50 cups Long grain white rice
 2 Onions [chopped]
 3 Tomatoes
 1 tsp Tomato Paste
 1 tbsp Minced Garlic
 1 tsp Grated Ginger
 1 Carrot [Grated]
 1 tsp Coriander
 ½ tsp Cumin
 ½ tsp Garam Masala
 ¼ tsp Black Pepper
 ½ tsp Chili Powder
 1 Lemon
 2 Cinnamon Sticks
 3 Cardamom Pods
 6 Whole Cloves
 Raisins
 Pine Nuts
 1 tbsp Butter
 ½ cup Oil
 4 cups Water

Directions

1

Start by heating the oil in a large pan. Add the whole spices [cinnamon, cardamom, black pepper and cloves] and let them cook until aromatic. Then add the onions and let them cook until softened. Remove the whole spices before adding the next ingredients.

2

Add the ginger and garlic to the pan and let them cook 2-3 minutes before adding the tomatoes, tomato paste and the powdered spices. Stir frequently and cook until tomatoes are soft and the oil starts to separate.

3

Add the chicken pieces and heat for 3-5minutes. Then add 4 cups of water and reduce heat to just below a simmer. Cook until chicken is tender and cooked through [roughly 20 minutes].

4

Once the chicken is done remove with a slotted spoon and set aside. Cover to keep warm. Measure the broth and ensure that there are 1.5 cups of liquid for each cup of rice you are using. If there is not enough add water. If there is too much set aside but do not discard until rice is cooked through.

5

Add grated carrots, and lemon slices. Bring to a boil and add rice, then reduce to a simmer and cover.

6

While the rice is cooking add butter raisins and pine nuts to a pan and toast until the pine nuts are golden brown.

7

When the rice is cooked fluff with a fork, remove the lemon slices, and add the chicken back in. Top with raisins and pine nuts.

Al Kabsa

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