So I had heard so much about Kabsa, back in 2010 from my husbands University friends, It was a dish he spoke so fondly of and loved sharing with them. As a food lover I was intrigued and had to learn more of it, well, once I tried it, I knew it would be one that would certainly become a staple in our home.
Spiced Chicken, with all the flavours and a delicious moist, yet puffy rice, delicious ! The best part about this dish, is how its served, its such a pretty centre piece, served in one central dish, topped with fired almonds, raisins and can be garnished with any herb or dried spice. Usually served with a Lemon Yoghurt to add a lovely depth of flavour.
Most commonly known to be from the Arabian Peninsula, considered to be the national dish of Yemen & Saudi Arabia.
Ingredients:
For the chicken:
6 Pieces of Chicken on the bone, (drumsticks and thighs, skin off)
One large Chopped onion
2 Cloves of Garlic crushed
Sunflower or Vegetable Oil / Olive Oil
4 Tomatoes Finely chopped
2 Tbsp Tomato puree
2 cups Basmati Rice (washed and soaked for 20 minutes)
Spices:
2 Tbsp Kabsa Spice Mix https://www.gpspices.co.uk/product-page/kabsa-saudi-spice-mix-
1 of each spice - Whole Spice Mix https://www.gpspices.co.uk/product-page/libyan-rice-mix
Salt
Chilli Powder ( if you prefer a bit of heat)
Garnish: Rose Petals https://www.gpspices.co.uk/product-page/comming-soon
Method
This dish is quick and easy, so should be easy to follow;
Add the oil to pot, sauté your onion until soft, add in the crushed garlic, add in your Kabsa spice, add in one of each of your whole spices. Mix for a minute until your spices give off their flavours. Add in your finely chopped or blitzed fresh tomatoes and add in your puree. To this mixture add in each piece of chicken, carefully coating both sides in the sauce.
Add a little hot water from the kettle and close your lid, allowing the chicken to slowly simmer for around 45 minutes.
Once the sauce has cooked on a low heat, check the sauce to see if it needs more water, if not add drain your rice and add it in.
Allow the rice to cook on a medium heat with the lid off for about 6 minutes, then lower the heat, close the lid and cook for around 15- 20 minutes. Do check on the rice toward the end.
once your rice has cooked, flip it onto your serving pate, fulling the rice with a fork. Pick out the chicken pieces and place on top of the rice.
Serve with raisins and fried almonds (if you wish)
You may garnish with edible rose petals.
For the Lemon Yoghurt:
1 1l2 cups of Whole yoghurt of Labneh
Zest and juice of 1 lemon
1 Tbsp Fresh parley
Pinch of Cayenne Pepper https://www.gpspices.co.uk/product-page/cayenne-pepper
Salt to taste
Mix all together and place in a small bowl, for everyone to add to their rice to taste.
Enjoy !!!
