EASY CHICKEN KABSA


Ingredients:

1 (1 kg) pc MAGNOLIA CHICKEN TIMPLADOS ROASTERS LEMON HERB
2 tbsp cooking oil
1 (140 g) pc white onion, sliced
1 (30 g) knob ginger, grated
8 cloves garlic, finely crushed
1 pc cinnamon stick
2 tbsp tomato paste
3 cups basmati rice
4-1/2 cups chicken stock
1 tsp iodized fine salt
1/4 cup raisins
2 tbsp toasted cashews

Spice Mix

1 tsp cumin
1 tsp all spice
1 tbsp local saffron (kasubha)
1/2 tsp pepper

Procedure:

  1. Combine spice mix. Rub 1 tbsp onto chicken and place in an oven proof dish. Cover and cook in the oven at 150ºC (300oF) for 1 hour & 40 minutes and then increase temperature to 170ºC (350ºF) and cook uncovered for 15 minutes. Rest chicken and then cut into 8 pieces. Set aside but keep warm.
  2. Heat oil in a pot. Sauté onion until tender and then add ginger and garlic. Sauté until fragrant. Add remaining spice mix, cinnamon and then tomato paste. Cook for a few seconds. 
  3. Add rice and sauté until translucent and then add chicken stock and salt. Bring to a boil, stirring continuously. Cover and cook over very low heat for about 20 minutes or until rice is tender. When cooked, stir in raisins and nuts. Serve with chicken on top.

Makes 8 servings.
(Yield:  8 pc chicken & 8-1/2 cups rice mixture/1 pc chicken & 1 cup rice per serving)

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