Classic Chicken Kabsa Recipe - Recipes Book

Introduction:

Here's a comprehensive Classic Chicken Kabsa Recipe that incorporates elements from both highly-rated options we discussed earlier, allowing you to create a flavorful and potentially a great version of Classic Chicken Kabsa Recipe for you.

Ingredients for Classic Chicken Kabsa Recipe:

1. Chicken 1.5 kg (3.3 lbs) whole chicken, cut into 6 pieces (or substitute with 1.5 lbs boneless, skinless chicken thighs)
2. Rice 3 cups basmati rice, rinsed well
3. ¼ cup raisins (optional)
4. Aromatics and Vegetables:
5. 2 tbsp ghee or vegetable oil
6. 3 onions, thinly sliced
7. 1 tbsp minced ginger
8. 1 tbsp minced garlic
9. 1 green chili, chopped (optional, for a touch of heat)
10. 2 dried bay leaves
11. 6 cloves
12. 4 cardamom pods
13. 1 cinnamon stick
14. 2 tbsp tomato puree (or paste)
15. Pinch of ground nutmeg
16. ½ tsp ground black pepper
17. ¼ tsp ground cumin
18. ½ tsp ground coriander
19. 2 tbsp Kabsa spice mix
20. Liquids 4 cups water or chicken stock
21. Salt to taste

Instructions for Classic Chicken Kabsa Recipe:

Heat the ghee or oil: In a large pot or Dutch oven for brst results in Classic Chicken Kabsa Recipe, heat ghee or oil over medium heat.

Sauté the aromatics: Add the sliced onions and cook until softened and translucent, about 5 minutes. Stir in the ginger, garlic, and green chili (if using) for another minute.

Add the spices and tomato:  Add the bay leaves, cloves, cardamom pods, cinnamon stick, and tomato puree. Cook for a minute and allow all spices to release their aroma.

Season the chicken: Stir in ground nutmeg, black pepper, cumin, coriander, and Kabsa mix. Season generously with salt and mix it well.

Brown the chicken: Add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 10 minutes.

Add liquids and simmer: Pour in the water or chicken stock.  Bring to a boil, then reduce heat to low or medium, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through.

Prepare the rice: While the chicken simmers, rinse the basmati rice several times in water until the water runs clear.

Add the rice and raisins (optional): After 30 minutes of simmering, remove the chicken pieces from the pot and set aside. Add the rinsed basmati rice and raisins (if using) to the pot with the cooking liquid. Spread the rice evenly and gently season with a little more salt, if needed.

Cook the rice: Do not stir the rice. Bring the liquid back to a boil, reduce heat to low or medium, cover the pot tightly, and simmer for 16-20 minutes, or until the rice is cooked and fluffy.

Rest and fluff the rice: Remove the pot from heat and let it sit undisturbed for 5 minutes with the lid on. This allows the rice to steam and absorb any remaining liquid. Fluff them gently with a fork before serving.

Assemble and serve: Arrange the cooked chicken pieces on the fluffy rice. Garnish with fresh chopped herbs like parsley or cilantro (optional). Serve hot with yogurt or daqoos sauce (a spicy tomato-based condiment) for dipping.

Tips:

• Adjust the amount of spices according to your taste.

• You can use pre-made Kabsa spice mix, readily available in Middle Eastern grocery stores.

• For a richer flavor, substitute some water with chicken stock.

• If using boneless, skinless chicken thighs, cook them for about 20 minutes, or until cooked through.

• Leftovers can be stored for up to 2-3 days in an airtight container in the refrigerator.

FAQs:

© Copyright 2024 Recipes Book All rights reserved.

Powered by Recipes Book | Shared by Recipes Book.