Al Kabsa - Ancient Arabian Chicken and Fragrant Rice
Chicken, basmati rice and limes simmered on the stove, with a kick of chilli for a Lebanese dish. It comes to the table with following sauce.
40 min · Serves 6 · Medium
Ingredients
Accompanying sauce ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander. Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- 2
Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- 3
Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- 4
Remove the lid, stir well and serve with the following sauce. Accompanying Sauce. Skin the tomatoes and mix all the ingredients together, season to taste.
- 5
Serve the Kabsa with the tomato sauce and flatbreads. NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
