Rice & Chicken Kabseh
Ingredients
¼ cup Serjella Extra Virgin Olive Oil
1 chopped onion
2 garlic cloves, minced
2 tbsp grated ginger
500 g skinless chicken thighs
1 chopped tomato
½ cup tomato sauce
½ tsp ground cinnamon
½ tsp ground coriander
1 tsp salt
2 dried limes
2 bay leaves
2 cinnamon sticks
3 grated carrots
2 cups basmati rice
1 tsp saffron
½ tsp ground red chili pepper
¼ cup peeled almonds, ¼ cup pine nuts
Fresh chopped parsley
Preparation
- Heat the olive oil in a pot. Add the onion and garlic. Cook for two minutes then add the ginger and continue cooking for 2 minutes.
- Add the chicken thighs, chopped tomatoes, tomato sauce, ground cinnamon, ground coriander, salt, dried limes, bay leaves, cinnamon sticks.
- Mix to combine. Cover the pot and cook for 20 minutes.
- Remove the chicken thighs and set them aside.
- Add the grated carrots to the pot with the rice, saffron, and chili red pepper.
- Pour in the water. Cover and cook for 20 minutes.
- In a skillet, sear the chicken thighs for 3 minutes on each side.
- Heat 1 tablespoon of olive oil in another skillet. Toast the almonds and pine nuts until golden.
- Garnish the rice with the toasted nuts and serve with the chicken thighs on top.
Enjoy it!
