How to Make Kabsa with Roasted Chicken

Ingredients

• Chicken pieces
• For the marinade:
• Paprika
• Black pepper
• Seven-spice blend
• Salt
• 1 teaspoon vinegar
• Lemon juice
• Olive oil
• Rice:
• 2 cups Indian basmati rice
• 2 small onions, chopped
• 2 peeled tomatoes, finely chopped
• 4 cloves garlic, crushed
• 2 grated carrots
• 2 tablespoons kabsa spice
• 1 chicken bouillon cube
• Water as needed for the rice (2 cups water for each cup of basmati rice)
• This delicious recipe is from our friend and home cook at Shou Tabkhin El Yom:
• Rania Saloum
• Click on Rania's name to visit her profile on our site and read the details of her delicious recipes.
• For more of Rania's delicious recipes, here is Roast Chicken Shehbayeh
• Click here for the recipe for Rice Mansaf with Meat
• Click the link to get How to Make Rice-Stuffed Chicken

Method

1. After marinating the chicken for a sufficient time (at least 2 hours), place the pieces in a baking tray and put them in a preheated oven, top and bottom heat, for about 1 hour at medium heat. You can brown them further after they are cooked through from the bottom.
   Timers: 120 min, 60 min
2. Start making the rice. Sauté the onion in a little oil until softened.
3. Add the tomatoes, garlic, and carrots and stir for just 3 minutes, then add the kabsa spice, bouillon cube, salt, and water and stir.
   Timers: 3 min
4. When the water comes to a boil, add the soaked, washed, and drained rice and stir.
5. Let the rice boil over high heat until the water level reaches the rice.
6. Reduce the heat, cover the pot, and leave the rice for about 20 minutes or a little longer over low heat until cooked through.
   Timers: 20 min
7. Spoon the rice onto a serving plate, top with the roasted chicken, and serve the kabsa with chicken.