Chicken kabsa

Name: Chicken kabsa
Total time: 7200 s
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 2 tbsp butter; 4 tbsp olive oil; 1 cup onioms diced; 1 cup fresh diced tomatoes; 1 cup diced green pepper; 2 peeled and grated carrots; 1 kg chicken thighs and legs with bone in; 2 green chilli; 3 garlic cloves minced; 4 bay leaves; 4 tbsp tomato puree; few black pepper corns; 1 dried lime; 1 and half cinnamon stick; 3 cups basmati rice; 2 tbsp jannahs kabsa spice blend; for the kabsa side sauce; 2 tbsp olive oil; 1/2 medium onion; 1 medium tomato; half green pepper; 1 garlic clove; 2 tbsp tomato puree; large pinch of cumin; large pinch of mint; broth from the chicken

Jannah Al Khyal @jannahqais20

another wonderful comfort rice dish I learned from my Palestinian mother in law
#mycookbook

Jannah Al Khyal @jannahqais20

another wonderful comfort rice dish I learned from my Palestinian mother in law
#mycookbook

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Ingredients

2hr

4 to 6 servings

2 tbspbutter
4 tbspolive oil
1 cuponioms diced
1 cupfresh diced tomatoes
1 cupdiced green pepper
2peeled and grated carrots
1 kgchicken thighs and legs with bone in
2green chilli
3garlic cloves minced
4bay leaves
4 tbsptomato puree
few black pepper corns
1dried lime
1and half cinnamon stick
3 cupsbasmati rice
2 tbspjannahs kabsa spice blend
for the kabsa side sauce
2 tbspolive oil
1/2medium onion
1medium tomato
halfgreen pepper
1garlic clove
2 tbsptomato puree
large pinch of cumin
large pinch of mint
broth from the chicken

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Steps

2hr

1

In very large a pan add the oil and butter over a medium heat and add the minced garlic and onions and sautee for a few minutes add salt and black pepper to taste cook till oniond turn golden and transparent
2

Add the chopped tomatoes and green pepperand sautee for 3 to 4 minutes till they have cooked down a little
3

Add the kabsa spice and mix for 1 minute till all ingredients are mixed well.
4

Add the chicken pieces skin side down on top of the tomato and oniom mixture make sure the meat gets a good colour you can add a little more oil if needed at this stage add the green chilli and the tomato puree and mix till covered for 1 minute
5

Add the grated carrot and add 4 to 5 cups of water and add the whole spices I.e peppercorns cinnamon sticks bay leaves and mix together bring to the boil and then cover and simmer on a low heat for 20 to 30 minutes till chicken is cooked (tip we dont want the meat falling of the bone)
6

After 25 to 30 minutes remove chicken from the stock chicken must be tender add to a oven proof dish and place the chicken in the oven and bake till chicken gets a nice golden colour and skin is crispy
7

Measure 5 cups of stock threw a sieve but reserve the vegetable from the stock and place to one side also reserve half a cup of stock for the sauce mix later
8

Add to a very large pot the reserved vegetable mixture I.e the onions,tomatoes, chilli and carrot add to the pot and add 3 cups of washed basmati rice and mix
9

Add 5 cups of the sieved stock to rice and veg mixture and bring to the boil once boiling lower thr heat and simmer and cover the pot for 18 to 20 mind or till rice has fully cooked
10

Chicken shoukd be golden and crispy by now
11

Prepare the side sauce for the rice in a food processor blend the tomatoes and peppers and onion till smooth
12

In a saucepan heat the oil qnd add the tomato paste abd chilli and cook for q few minutes to get the acid out the tomato paste
13

Add the tomato and onion and pepper mixture to the pan and mix and cook for a few minutes
14

Add a large pinch of cumin and dried mint and mix and had half cup of the reserved broth from the chicken earlier mix and simmer till you get a good consistency like a soup mixture then set aside in a serving bowl
15

The rice is now cooked so now assembled the kabsa fluff up the rice on a serving dish add the chicken in a decorative way on top of the rice if you wish you can toast sum almonds and scatter on top and serve the rice along side the tomatoes sauce bon appetite