Serjella Olive Oil

Chicken Kabsa


60 Mins

3-4 People


1/4 cup of extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons grated ginger
500 g skinless chicken thighs
1 piece of chopped tomato
1/2 cup tomato sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander
1 teaspoon salt
2 dried lemons
2 bay leaves
2 cinnamon sticks
3 grated carrots
2 cups basmati rice
1 teaspoon of saffron
1/2 teaspoon ground red pepper
1/4 cup blanched almonds
1/4 cup pine nuts
Chopped parsley


•  Heat the olive oil in a pot.

•  Add onions and garlic.

•  Cook for two minutes.

•  Add ginger and continue cooking for two minutes.

•  Add chicken thighs, chopped tomatoes, tomato sauce, ground cinnamon, ground coriander, salt, ginger, bay leaves and cinnamon stick.

•  Cover the bowl and cook for 20 minutes.

•  Remove the chicken thighs and set them aside.

•  Add the grated carrots to the saucepan, along with the rice, saffron and hot red pepper.

•  Cover with water and cook for 20 minutes.

•  In a skillet, sauté chicken thighs for 3 minutes on each side.

•  Heat a tablespoon of olive oil in another frying pan and saute the almonds and pine nuts until golden.

•  The rice is served with the roasted nuts and the chicken thighs are added on top and then it’s ready to be served.