Chicken Kabsa on Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg chicken, cut into pieces
- 50 ml oil (sunflower oil)
- 2 tablespoon olive oil
- 2 medium onion (s), chopped
- 1 can tomato paste
- 2 tomato (s), peeled and cut into pieces
- 4 cloves garlic, finely chopped
- 2 carrot (s), peeled and cut into cubes
- some orange peel, untreated, rubbed off
- 4 clove (s)
- 4 grains cardamom
- 3 sticks cinnamon
- salt and pepper
- 500 g rice (lon rain rice)
- 50 g almond (s), peeled
- 50 g raisins
- 50 g pine nuts
- 700 ml water, warm
Print Recipe
Pin Recipe Instructions
- Sweat the chopped onions in the oil. Add the chicken pieces, tomato paste, tomato pieces and garlic and sauté for about 5 minutes.
- Pour 700 ml of water over the chicken pieces. Add the carrot pieces, some grated orange peel, cardamom, cinnamon, clove, salt and pepper and cook over a medium temperature for about 20-25 minutes until the chicken is through. Remove the chicken pieces from the broth and keep warm.
- Then cook the rice in the saucepan with the broth. Cook on medium heat for about 35 - 40 minutes, until the rice has absorbed the liquid and is cooked through. Each type of rice reacts differently to the amount of liquid, you have to work a bit with the rice and be able to estimate how much liquid the rice needs. The amount of water 700 ml to the 500 g rice can vary. If necessary, add more water if the rice is not soft.
- Roast the almonds and pine nuts in olive oil until golden brown. Arrange the rice on a large platter, place the chicken pieces all around or over the rice. Garnish with almonds, raisins and pine nuts.
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