How to make
Kabsa is a dish with rice and meat originating from Saudi Arabia. And like all Arabic dishes, this one is rich in flavors and many spices.
The meat we use for our recipe is chicken.
It is rubbed with some of the spices, a little salt and olive oil and left for an hour or two in the refrigerator. If marinated from the day before, it would be even better.
The basmati rice is soaked in water for about 45 minutes and then it is washed well.
The onion and carrot are cleaned and chopped. Fry them in oil and butter, until they soften. Add the chopped pepper and garlic and then the tomatoes - grated or ground.
When everything is well fried, add all of the spices, lemon peel, salt and chicken pieces.
Cook for two minutes and pour the warm chicken broth.
The dish is boiled, until the meat is fully cooked - about 35 minutes.
Remove the chicken pieces and pour water, if the broth has evaporated.
Add rice, given that there should be a little over a finger of liquid above it (however, have a look at the instructions on the package).
It is best to cook in a wide and deep pan or skillet, so that the rice is not become too thick.
Boil over medium heat, until the liquid is absorbed, for about 18 minutes and then arrange the chicken on top. The rice is not stirred during cooking.
Sprinkle the chicken with rice with lightly roasted or fried almonds (if you use sliced, you can add them raw) and raisins. The raisins will soften from the heat.
If desired, add chopped fresh parsley.
The aroma, which spreads throughout the kitchen while cooking this dish is simply irresistible. The taste is even more captivating and one cannot stop eating this gorgeous Chicken Kabsa. It is full of so many flavors!
Enjoy your meal!
