Chicken Kabsa One Pan Chicken And Rice
This is a pretty simple One Pot Chicken and Rice recipe – there are a lot of individual spices; but the method and prep is really simple for a weeknight meal.
Ingredients:
3 cardamom pods
1 mL (¼ tsp) cumin
10 mL (2 tsp) coriander seed
2 mL (½ tsp) ground black pepper
2 mL (½ tsp) turmeric
10 mL (2 tsp) paprika
1 mL (¼ tsp) ground cloves
Salt to taste
6-8 chicken thighs
Oil for frying
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 bay leaves
1 cinnamon stick
3-4 tomatoes, chopped
500 mL (2 cups) basmati rice
625 mL (2 ½ cups) chicken stock
Handful parsley, chopped
Method:
Pre-heat oven to 425ºF.
Grind together the coriander, paprika, turmeric, black pepper, cloves, cumin, and cardamom.
Generously salt the chicken thighs, and then toss with half of the spice mixture.
Heat 3-4 Tbsp oil in a heavy lidded pot, and then brown the chicken on all sides.
Remove chicken to plate, and then sauté the onion and pepper, then add the garlic.
Add the cinnamon stick, and bay leaves.
Sprinkle in the remaining spices, add the tomatoes, parsley, rice, and chicken stock.
Stir everything together and bring to a boil.
Add the chicken back on top, cover and place in the oven for 20-25 minutes.
Cook until rice is tender and the chicken is cooked through.
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