Chicken Kabseh Recipe
 
Prep time
Cook time
Total time
 
A one pot chicken and rice dish that sounds spicy but actually isn't too hot at all. Perfect served with warm flat bread
Author:
Recipe type: Easy
Cuisine: Middle Eastern
Serves: 6
Ingredients
  • Kabseh spices:
  • ½ teaspoon saffron
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground white pepper
  • 125g butter
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 6 chicken breasts (traditionally this would be chicken on the bone, wings or thighs but we are not keen on them so I used breasts)
  • ¼ cup tomato puree
  • 1 can of chopped tomatoes
  • 3 carrots, grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and freshly ground black pepper to taste
  • 3¼ cups hot water
  • 1 chicken stock cube
  • 2¼ cups basmati rice
  • ¼ cup flaked almonds
Instructions
  1. Mix together the saffron, cardamom, cinnamon, allspice, white pepper in a small bowl, and set the spice mix aside.
  2. Melt the butter in a large Le Crueset or similar over medium heat.
  3. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  4. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes.
  5. Mix in the tomato puree.
  6. Stir in the tomatoes and juice, the carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabseh spice mix.
  7. Cook for about 3 minutes; pour in the water, and add the stock cube.
  8. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot.
  9. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  10. Gently stir in the rice.
  11. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes;
  12. Add a little more hot water, if necessary.
  13. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  14. Transfer the rice to a large serving platter and arrange the chicken pieces on top.
  15. Sprinkle the flaked almonds over the dish.
  16. *traditionally it also has raisins in it, thrown in when you check if the rice is cooked after 30 minutes but again we are not a fan so omitted them but do add them if you like them
Recipe by Mummy Barrow at https://www.mummybarrow.com/chicken-kabseh-recipe/