This is my version of Chicken Kabsa made all in one pot – starting with the topping of Onion, Carrots, Pine Nuts and Raisins.A delicious stock is made to simmer the Chicken in.

Once the Chicken is cooked the luscious sauce is strained and the Chicken is returned to the pan to get some color.

More Onion, whole spices and the strained stock make a fragrant bath for the soaked and drained Basmati Rice. Once the Rice is almost cooked, the topping is layered so the carrot can cook as well.

The Chicken is served on top of a generous helping of the fragrant Rice and topping.

Chicken Kabsa

Ingredients
  

Topping

  • 2 cups sliced white Onions
  • 1 tsp Salt
  • 1 cup grated Carrots
  • 1/2 cup Pine nuts
  • 1/2 cup presoaked Raisins
  • 1/2 tsp Lime powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Turmeric
  • 1/2 tsp Ginger powder
  • 1/2 tsp Clove powder
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Cardamom seeds or powder
  • 1/2 tsp Sumac

Stock

  • 1/2 cup Oil
  • 2 cups sliced White Onions
  • 2 crushed Garlic cloves
  • 2 tsps Salt
  • 1 tsp Cumin powder
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Coriander powder
  • 1 tsp Black Pepper
  • 1 tsp Fennel seed
  • 1 tsp All spice powder
  • 1/2 tsp Ginger powder
  • 1/2 tsp Cardamon seeds or powder
  • 1/2 tsp Lime powder
  • 1/4 tsp Cinnamon powder
  • 1/4 tsp Clove powder
  • 1 tsp Tomato paste
  • 400 ml whole Canned Tomatoes 6 Tomatoes in 1 cup liquid
  • 1 cup Water
  • 4 whole Chicken legs 2.5 lbs
  • 2 large Green Chillies

Rice

  • 2 cups white sliced Onions
  • 1 – 3 inch stick of Cinnamon
  • 5 Cardamon pods
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Black whole Peppercorns
  • Stock
  • 1-2 cups Water
  • Salt to taste
  • 2 cups Basmati rice soaked & drained
  • Parsley for garnish optional

Instructions
 

  • Heat some oil is a wide but shallow saute pan and saute the onions for the topping
  • Add some salt and turn the heat out and mix in the carrots, pine nuts & raisins
  • Add the spices, mix well and remove and reserve
  • In the same pan, add the old for the stock followed by the onions and the garlic
  • Add the salt, and the rest of the spices and mix
  • Add the tomato paste, followed by the whole tomatoes and liquid
  • Mix well and squish the tomatoes with the back of a spoon
  • Add the water and then the chicken legs
  • Cook for about 25 mins covered, turning the chicken in between and add in the green chillies
  • Remove the chicken and strain the stock and reserve the strained liquid
  • Add a bit more oil to the saute pan and saute the chicken on both sides to get some color and remove
  • Add more oil to the saute pan and saute the onion for the rice
  • Add all the whole spices, followed by the stock and 1- 2 cups of water
  • Stir gently add salt and allow this to cook for 7 – 10 mins
  • Keep an eye on it and add more liquid if needed
  • When almost done, add a layer of the topping on top, cover and continue cooking for 5 mins
  • Scrape the topping off and fluff the rice
  • Serve the rice with the toppings and the chicken