Chicken Kabsa

Method

Tick a step to mark it done.

1. 1Step 1: Heat the oil and sauté the onions until soft and golden. Add the garlic and ginger.
2. 2Step 2: Add the chicken pieces and brown lightly on all sides.
3. 3Step 3: Stir in the tomatoes, tomato paste, all the spices, the pierced dried limes and salt. Cook until the tomatoes break down and the oil surfaces.
4. 4Step 4: Pour in the water, cover and simmer until the chicken is cooked and tender, 30–40 minutes. Lift out the chicken and reserve. Strain and measure the broth (you want about 1 litre).
5. 5Step 5: For colour and crispness, brush the chicken with a little oil and broil or fry until golden. Set aside.
6. 6Step 6: Return the measured broth to the pot, check the salt, and stir in the saffron/turmeric. Add the drained rice.
7. 7Step 7: Bring to a boil, then cover and cook on the lowest heat until the liquid is absorbed and the rice is fluffy, 15–18 minutes. Rest 5 minutes.
8. 8Step 8: Mound the rice on a platter, arrange the chicken on top and scatter over the fried nuts, raisins and herbs. Serve with daqoos.