Made with AI
Light Classic Chicken Kabsa
55 min 542 kcal per serving Medium
Ingredients
4 Servings
- Skinless chicken breast600 g
- Dry basmati rice240 g
- Onion150 g
- Tomato200 g
- Carrot100 g
- Olive oil15 ml
- Raisins30 g
- Almonds20 g
- Tomato paste30 g
- Garlic12 g
- Low-sodium chicken stock600 ml
- Kabsa spice mix12 g
Instructions
- 1
Rinse the basmati rice under cold water until the water runs mostly clear, then soak it for 20 minutes and drain well.
- 2
Cut the chicken breast into large bite-sized pieces. Finely chop the onion, dice the tomato, grate or finely dice the carrot, and mince the garlic.
- 3
Heat the olive oil in a large heavy pot over medium heat. Add the almonds and toast for 1–2 minutes until lightly golden, then remove and set aside.
- 4
In the same pot, add the chopped onion and cook for 4–5 minutes until softened and lightly golden.
- 5
Add the garlic and kabsa spice mix, then stir for 30–45 seconds until fragrant.
- 6
Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until the outside is lightly sealed.
- 7
Stir in the tomato paste, diced tomato, and carrot. Cook for 3–4 minutes until the tomato softens and the mixture becomes rich and aromatic.
- 8
Pour in the low-sodium chicken stock and bring to a gentle boil.
