Lighter Chicken Kabsa Recipe

Ingredients

• chicken Buy: Garlic Marinated Chicken · ₺149.99
• Al Muluk Basmati Rice Buy: Al Muluk Basmati Rice · ₺114.99
• onion Buy: Onion Powder · ₺55.99
• garlic Buy: Garlic Marinated Chicken · ₺149.99
• tomatoes
• Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
• Tat Tomato Paste Buy: Tat Tomato Paste Large · ₺88.99
• Kebsa Rice Seasonings Buy: Kebsa Rice Seasonings · ₺55.99
• Ground Cardamom Buy: Ground Cardamom · ₺114.99
• Dried Yellow Lime
• salt
• pepper

Preparation

1. Rinse Al Muluk Basmati Rice thoroughly and soak in warm water for 20 minutes, then drain very well. This helps reduce cooking time and makes the rice fluffier.
2. Prepare your chicken: if using bone-in chicken, remove the skin. If using boneless, cut into large pieces. Pat the chicken dry.
3. Heat just 1 tablespoon of Biryağ Sunflower Oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant. Add the chicken pieces and lightly brown them on all sides for about 5 minutes. This isn't about deep browning, but building a flavor base.
5. Stir in the chopped tomatoes, 1 tablespoon of Tat Tomato Paste, 2 tablespoons of Kebsa Rice Seasonings, 1/2 teaspoon of Ground Cardamom, 1-2 Dried Yellow Limes, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
6. Pour in enough hot water to just cover the chicken (about 3-4 cups). Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. Carefully remove the cooked chicken pieces from the pot and set them aside. Keep the flavorful broth in the pot.
8. Preheat your oven broiler or a conventional oven to 200°C (400°F). Place the cooked chicken pieces on a baking sheet and broil or bake for 8-10 minutes, or until they are golden brown and slightly crispy. This gives them a lovely texture without extra oil.
9. Add the drained Al Muluk Basmati Rice to the chicken broth in the pot. Ensure the liquid level is about 1 inch above the rice. If needed, add a little more hot water or broth. Taste the broth and adjust salt if necessary.
10. Bring the rice and broth to a boil, then reduce the heat to very low, cover the pot tightly, and cook for 15-20 minutes, or until the rice has absorbed all the liquid and is tender. Resist the urge to lift the lid!
11. Once the rice is cooked, turn off the heat and let it rest, covered, for 10 minutes. Then, gently fluff the rice with a fork.
12. Serve the aromatic Kabsa rice generously topped with the golden, baked chicken pieces. Enjoy your lighter, homemade masterpiece!

Pro Tips

• For extra flavor and a touch of freshness, garnish your Lighter Chicken Kabsa with some fresh chopped parsley or cilantro before serving.
• If you want to add more vegetables, consider stirring in some finely diced carrots or bell peppers with the onions for added nutrients and color.
• Always taste your broth before adding the rice to ensure the seasoning is just right. Remember, you can always add more, but you can't take it away!
• For an extra boost of flavor and nutrients, you can add a handful of fresh spinach or other greens to the tomato mixture a few minutes before adding the eggs.
• Don't be afraid to adjust the seasoning to your taste! A little extra dried mint can really elevate the dish.
• If you don't have green pepper, any bell pepper color will work beautifully and add a touch of sweetness.
• For an extra layer of flavor, you can add a pinch of red pepper flakes with the garlic for a subtle kick.
• If you have any fresh basil, a few torn leaves stirred in at the end would be absolutely delicious and add a fresh aroma.
• Don't skip toasting the tomato paste; it really brings out its sweetness and depth of flavor!
• For extra flavor, you can lightly toast the dry freekeh in the pan for a minute before adding water to cook it.

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