My chicken kabsa recipe is easy to make and easier to eat. My kids call this "Yummy Rice" with chicken and I absolutely love making it for them. Check out the full recipe on Youtube (linked below)
4 whole chicken legs (bone in, skin on)
3 cups of basmati rice (washed, soaked in water for 1 hour)
3 small potatoes (peeled and quartered)
8 small/medium roma tomatoes (blended)
1-2 large white or brown onions (chopped)
1 whole head of garlic (mashed)
2 tbsp kabsa spices (buy from any middle eastern store or make your own)
salt and pepper
1 tsp tomato paste
1. Rub a tbsp of the kabsa spices onto your chicken legs. Add around 2 tbsp of vegetable oil to a deep pot, and on high heat add the chicken skin down. Fry the chicken for 3 minutes on each side then set aside.
2. In the same pot, add the onion (add more oil if needed). Add salt and pepper to the onion and fry until translucent (around 4 minutes).
3. Add the garlic to the onions and cook for another minute.
4. Add the tomato sauce, the tomato paste and 1 tbsp of the kabsa spices and cook down for 2 minutes
5. Add 2 cups of water and add back your chicken
6. Cover and cook for 20 minutes or until chicken is done and tender. At the 10 minute mark, add the potatoes
7. Take the chicken out of the pot and add the rice. Check if there is enough water (there should be an inch of water above the rice) and add water if necessary. Cook on high heat for a couple of minutes until some of the water dries out then cover and cook for 20 minutes. Basmati rice can take a lot of water so check your rice at minute 5 and 10 for dryness, add water if necessary.
8. Plate your rice and add the chicken on top. Enjoy with a side of yogurt and spicy shatta
Kabseh spice mix: (if you can't find any in Middle Easter grocery stores)
2 tbsp ground coriander seeds
3/4 tbsp ground cumin seeds
3/4 tbsp black pepper
3/4 tbsp ground fennel seeds
1 tsp ground cloves
2 tsp cinnamon powder
4 tsp cardamom
1/2 tsp white pepper powder
1 tsp paprika
1/4 tsp ground ginger
1/4 tsp turmeric powder