Saucepan@saucepan · Shared this recipeFollowArabic · dinnerArabic Chicken and Rice (Kabsa)A one-pan Arabic dish of juicy bone-in chicken baked over spiced rice with tomatoes, carrots, and dried lime, topped with toasted almonds and raisins.total1 hr 35 minprep20 mincook1 hr 15 minservings6Original recipe on silkroadrecipes.comKeep this recipeAdd a copy of Arabic Chicken and Rice (Kabsa) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings4 tbsp butter, or ghee3 lb bone-in chicken ), (See Note 11 tsp kosher salt0.5 tsp ground black pepper1 large onion, finely chopped6 clove garlic, minced0.25 cup tomato puree14 oz chopped tomatoes, canned with liquid or fresh3 carrots, grated0.5 tsp crushed saffron0.5 tsp ground cumin0.5 tsp ground coriander0.5 tsp ground cinnamon0.5 tsp ground allspice0.25 tsp grated nutmeg0.25 tsp ground cardamom0.125 tsp ground cloves4 cup hot water ), (See Note 21 chicken broth cube ), (See Note 32.25 cup basmati rice1 dried lime, poke several holes in it with tip of knife2 tbsp fresh parsley, chopped1 tbsp butter, or ghee0.25 cup raisins0.25 cup slivered almondsshatta sauce ), (or any chile pasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 350°F. Salt and pepper the chicken pieces. Rinse the basmati rice in a sieve until water runs clear, this is optional, but I feel helps to keep the rice fluffy.2Step 2: Melt butter in a large roasting pan, large stock pot, or dutch oven over medium heat.3Step 3: Brown the chicken, skin side first, for 3 to 4 minutes. Turn chicken over and then scatter the onion and garlic all around chicken and sauté. Cook until onion is tender and chicken is browned on both sides. Remove chicken from pan, cover and keep warm.4Step 4: Stir in tomato puree, tomatoes, carrots, all the spices, water, chicken bullion cube and rice.5Step 5: Top with browned chicken (skin side up), add dried lime and cover tightly with foil. Bake for 45 minutes.6Step 6: Remove foil, lift chicken pieces out to stir rice mixture and then place chicken back on top. Bake another 15 minutes uncovered until rice is tender and chicken has browned more and reaches an internal temp of 165°F.7Step 7: In a small saute pan, melt the butter and cook the almonds and raisins until golden brown (several minutes). Set aside.8Step 8: Place the rice on a large serving dish, top with chicken pieces and garnish with chopped parsley, raisins and almonds.9Step 9: Serve with pita and Shatta Sauce (red chile sauce or paste of choice - optional).getsaucepan.com/r/b045f70b-3a2d-4302-bb74-1b5407af45a4 · Original: https://silkroadrecipes.com/kabsa-chicken-and-rice/
