Kabseh Chicken

Ingredients

• 1 can of crushed tomatoes
• 3 heaped tsp of kabseh spices
• 1 whole chicken
• 3 cups taj parboiled rice washed and drained
• 1 whole ripe tomato cut into quarters
• 4 cardamom pods
• 4 cloves
• 1 cinnamon sticks
• 1 red capsicum chopped into chunks
• 1 chicken stock cubes
• 1 onion chopped in chunks
• 2 tsp of turmeric powder
• 1 teaspoon of 7 spice
• 1 dried lime
• 1⁄4 cup of pinenuts and slithered almonds fried in ghee until golden
• pomegranate for garnish
• ghee
• salt

Instructions

1. 1

   --- Method ---

2. 2

   In a pot add chicken, can of tomato, capsicum, tomato, spices, stock cube, onion and dried lime. cover pot with water and let it come to a boil until chicken is tender. (if using a pressure cooker, pressure cook for 25 minutes )

3. 3

   take out chicken and shred and set aside

4. 4

   drain stock and mash the vegetables in the colander so excess juices fall into the stock

5. 5

   In the pot that was used for stock add 2 tbs ghee and add rice . Add salt mix and add 6 cups of stock to 3 cups of rice using the same cup you measured the rice with let it come to a boil and lower heat to low and cover until the rice has absorbed the stock. Turn off the heat and let rice fluff up for 10 minutes before uncovering.

6. 6

   Once rice and chicken are ready in a serving tray or bowl add rice add the shredded chicken on top and garnish with nuts and pomegranate. Serve next to tabouleh or yoghurt and cucumber dip. This meal Is a winner which you'll love

7. 7

   serve on top of Kabseh rice. You can also serve it next to any rice dish