Mediterranean Chicken Kabsa
A healthy one-pot chicken and brown basmati rice dish infused with fragrant Middle Eastern spices, tomatoes, and vegetables.
Prep Time
20 mins min
Cook Time
55 mins min
Total Time
75 min
Servings
6
Ingredients
- 6 skinless chicken thighs
- 2 cups brown basmati rice
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 2 tomatoes, diced
- 1 medium carrot, diced
- 2 tbsp tomato paste
- 3 tbsp extra virgin olive oil
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 bay leaves
- 2 tbsp toasted sliced almonds
- 1 Fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Season the chicken with salt and pepper, then brown on both sides. Remove and set aside.
- 3
In the same pot, cook the onion until softened, then stir in the garlic.
- 4
Add the tomatoes, carrot, tomato paste, cumin, coriander, paprika, turmeric, cinnamon, and cloves. Cook for 5 minutes.
- 5
Return the chicken to the pot and pour in the chicken broth. Add the bay leaves.
- 6
Cover and simmer for 20 minutes.
- 7
Remove the chicken and set aside.
- 8
Stir the rinsed brown basmati rice into the broth.
- 9
Place the chicken back on top of the rice.
- 10
Cover and cook on low heat for 30–35 minutes until the rice is tender and the chicken is fully cooked.
- 11
Discard the bay leaves.
- 12
Garnish with toasted almonds and chopped parsley before serving.
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