Ingredients
For the stock:
- 4-6 Maryland pieces of chicken
- 1 diced onion
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 heaped tablespoon kabsa spices
- 2 chicken stock cubes
- 3 heaped tablespoons tomato paste
- 2 dried lime balls
- Aromatics of choice 1 cinnamon stick, 2 bayleaves, 3 cardamom pods
- Salt
For the rice:
- 1 finely diced onion
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 grated carrots
- 1 diced green capsicum
- 2 cups basmati rice
- 2 diced tomatoes
- 1 tablespoon Kabsa spices
- Salt to taste
Instructions
-
Melt the ghee in a stock pot & sauté onion for a few minutes, add garlic/ginger & cook. Add tomato paste & kabsa spices, toast them off for a minutes before adding your chicken pieces along with the rest of the ingredients. Cover with water & bring to the boil, simmer for approx 25min.
-
Remove chicken & place on a baking tray, strain the stock & reserve.
-
For the rice, in a large pot melt some ghee & start cooking off a finely chopped onion. Add the capsicum, carrot & tomato. Cook them down for 3-5 minutes. Add the kabsa spices & basmati rice. Top with 3.5 cups of the stock & taste for seasoning, add salt if needed.
-
Bring to the boil then lower heat completely & cover. Cook for 18 minutes.
-
In the meantime brush your chicken with an (optional) mixture of tomato paste, olive oil & a few tablespoons of reserved stock. Place under the grill until golden. Serve over rice.
