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Chicken Kabsa

3.15 from 60 votes

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