Bored of the same chicken and rice dish each week? Well, give this a try. The chicken has crispy skin and a moist interior. The rice is so flavorful from all the spices. It’s a real winner!
4-8 pieces of chicken thighs with skin on
1 cup of rice to 2 cups of water
2 fresh tomatoes
1 tsp. Tomato paste
2 tsp. Garlic and ginger
1 medium carrot grated
2 cinnamon sticks
1 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. Garam masala
1/2 tsp. Chili powder (optional)
1/4 tsp. Black pepper
5 green cardamoms
Handful of raisins or sultanas
Handful of almond slivers
Ghee or oil
Salt to taste
Heat butter in a pan and add cinnamon, green cardamom, cloves, peppercorns and stir.
Add onions and fry until brown, then add ginger-garlic paste.
Now add tinned tomatoes and cook on high flame.
Add cumin, coriander, black pepper, cayenne, salt, Garam Masala and cook for 5-7 minutes.
Add the chicken, chicken stock, cover with a lid and cook for 20-25 minutes. Transfer the chicken to baking tray skin side up. Grill in the oven for 20 minutes.
In the gravy add carrot, lemon slices, rice and boil on a high flame until boiling.
Cover with a lid and cook on a low flame for 20 minutes and keep aside.
In another pan, heat butter and fry almonds and raisins in it.
Mouth-watering and delicious Chicken Al Kabsa is ready to eat!