Chicken Kabsa

Ingredients

• 1 AZEER whole fresh chicken (1200 g)
• 3 cups basmati rice, soaked 30 minutes
• 2 large onions, chopped
• 4 tomatoes, grated
• 3 garlic cloves, crushed
• 2 tbsp kabsa spice mix
• 1 cinnamon stick, 4 cardamom pods, 3 cloves
• 1 tbsp tomato paste
• 2 dried black limes (loomi)
• Vegetable oil and salt to taste

Made with

Fresh Whole Chicken

1200 g

This recipe is built around this AZEER product.

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Method

1. 1

   Step 1

   Heat the oil in a wide pot and soften the onion until golden, then add the garlic, cardamom, cinnamon and cloves.

2. 2

   Step 2

   Add the whole chicken and turn it until coloured on all sides.

3. 3

   Step 3

   Add the grated tomato, tomato paste, kabsa spice and dried limes. Cover with water and simmer gently for about 45 minutes.

4. 4

   Step 4

   Lift out the chicken and keep the broth. Drain the rice and add it to the broth, one cup of rice to one and a half cups of broth.

5. 5

   Step 5

   Cover and cook the rice on a low heat until the broth is fully absorbed, about 20 minutes.

6. 6

   Step 6

   Return the chicken to the rice, or give it a few minutes in the oven to crisp the skin, then serve it on top.