Chicken Kabsa
Ingredients
- 900 grams Chicken drumsticks
- 100 grams Butter
- 3 Tbsp Olive oil
- 1 cup Basmati rice
- 3 cups Water – to soak and cook the rice.
Aromatics
- 6 Garlic cloves - sliced
- 1 Medium Onion – sliced
- 3 Tbsp Kabsa spice
- 1 Tbsp Tomato paste
- 1 Chicken stock cube
- ½ cup Fresh parsley – roughly chopped
Instructions
- Prepare the ingredients: Soak the basmati rice for thirty minutes in water for the rice to be airy and bouncy when cooked. Rinse and clean the drumsticks. Slice the onion and garlic cloves.
- Sauté the aromatics, lightly cook the chicken: Preheat a pot to medium high heat, then drizzle olive oil to cook the aromatics. Add the garlic and onion and sauté for two minutes. When the aromatics are sautéed, place the drumsticks in the pot and cook the chicken until they become white. Remove the chicken from the pot and set them aside.
- Add the spices, tomato paste and then rice: Reduce the temperature to low, and then add the kabsa spice and the tomato paste in the chicken fat for thirty seconds. Make sure to stir the spices to avoid burning. Once done, adjust the temperature to medium-low, then add three cups of water into the pot and bring it to boil. When the kabsa base begins to boil, add the basmati rice and cook the rice for twenty minutes with lid closed.
- Grill the chicken, then mix with rice: While the kabsa rice is getting cooked, grill the chicken in butter for ten minutes on each side on medium-low heat or until they are golden brown. When the rice and the chicken are done, add the grilled chicken to the pot and gently toss from the bottom to mix the chicken and the rice together.
- Serve immediately: Generously place the kabsa rice and chicken on a plate and garnish with fresh parsley to serve.