CHICKEN KABSA Apr 10 Written By Eleanor Debel PrintCHICKEN KABSA Yield 4-6Prep time15 MinCook time45 MinTotal time1 Hour Ingredients 3 Tbsp ghee 1 red onion, thinly sliced 2 serrano or jalapeno peppers, seeds removed and cut into quarters 1 cinnamon stick 2 dried bay leaves 2 dried lemons 1 whole star anise 3 green cardamom pods 2 Tbsp tomato paste 2 Tbsp Kabsa spice blend (see below for recipe to make yourself) 1 large tomato, diced 3 cups water or stock 4-5 whole chicken legs 2 cups washed basmati rice 2 Tbsp hot pepper paste 1 tbsp olive oil 1 tsp kabsa spice mix Chopped fresh cilantro for servingKabsa spice: 1 tsp Turmeric 1 tsp Ground ginger 1 tsp Red chili powder 1 tsp Garlic powder 1 tsp Cumin powder 1 tsp Ground Coriander 1 tsp Fennel seed ½ tsp Black pepper ½ tsp ground cardamom ¼ tsp ground star anise InstructionsIn a pressure cooker with saute function (or a large pan set over medium high heat) add the ghee and cook until melted. Add in the thinly sliced onion and the serrano or jalapeno. Cook until softened slightly, about 4-5 minutes, then add in the tomato paste, cinnamon, bay leaves, dried lemon, star anise and cardamom. Stir to combine, then continue to cook to taste the spices and tomato paste, about 5 minutes. Add the Kabsa spice and diced tomato and cook for another 3-4 minutes. Add the chicken legs to the pot and cover everything with the stock and water. Pressure to cook on high for 20 minutes. Remove the chicken from the pot and place onto a sheet tray. Pour the leftover cooking liquid into a large pot and bring to a boil over medium high heat. Add in the washed basmati rice and reduce heat to low for a gentle simmer. Cover the pot with a tight fitting lid and cook rice until fluffy and all the liquid has been absorbed, about 12-15 minutes. While the rice cooks, brush the chicken legs with the mixture of hot pepper paste, olive oil and kabsa spice. Broil on high until golden and crisped, about 6-8 minutes Serve the chicken over the cooked rice and garnish with chopped fresh cilantro Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice disheseasy Eleanor Debel
CHICKEN KABSA Apr 10 Written By Eleanor Debel PrintCHICKEN KABSA Yield 4-6Prep time15 MinCook time45 MinTotal time1 Hour Ingredients 3 Tbsp ghee 1 red onion, thinly sliced 2 serrano or jalapeno peppers, seeds removed and cut into quarters 1 cinnamon stick 2 dried bay leaves 2 dried lemons 1 whole star anise 3 green cardamom pods 2 Tbsp tomato paste 2 Tbsp Kabsa spice blend (see below for recipe to make yourself) 1 large tomato, diced 3 cups water or stock 4-5 whole chicken legs 2 cups washed basmati rice 2 Tbsp hot pepper paste 1 tbsp olive oil 1 tsp kabsa spice mix Chopped fresh cilantro for servingKabsa spice: 1 tsp Turmeric 1 tsp Ground ginger 1 tsp Red chili powder 1 tsp Garlic powder 1 tsp Cumin powder 1 tsp Ground Coriander 1 tsp Fennel seed ½ tsp Black pepper ½ tsp ground cardamom ¼ tsp ground star anise InstructionsIn a pressure cooker with saute function (or a large pan set over medium high heat) add the ghee and cook until melted. Add in the thinly sliced onion and the serrano or jalapeno. Cook until softened slightly, about 4-5 minutes, then add in the tomato paste, cinnamon, bay leaves, dried lemon, star anise and cardamom. Stir to combine, then continue to cook to taste the spices and tomato paste, about 5 minutes. Add the Kabsa spice and diced tomato and cook for another 3-4 minutes. Add the chicken legs to the pot and cover everything with the stock and water. Pressure to cook on high for 20 minutes. Remove the chicken from the pot and place onto a sheet tray. Pour the leftover cooking liquid into a large pot and bring to a boil over medium high heat. Add in the washed basmati rice and reduce heat to low for a gentle simmer. Cover the pot with a tight fitting lid and cook rice until fluffy and all the liquid has been absorbed, about 12-15 minutes. While the rice cooks, brush the chicken legs with the mixture of hot pepper paste, olive oil and kabsa spice. Broil on high until golden and crisped, about 6-8 minutes Serve the chicken over the cooked rice and garnish with chopped fresh cilantro Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice disheseasy Eleanor Debel
