CHICKEN KABSA
CHICKEN KABSA Method Mix together all the ingredients for the kabsa spice mix and reserve for later.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Wooden spoon
- Tongs
- Slotted spoon
- Can opener
- Aluminum foil
- Plate
- Serving platter
- Paring knife
- Colander
Ingredients
- ½ tsp ground cardamom
- ½ tsp white pepper
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- Zest of 1 lime
- 75 g Lurpak® Unsalted Cultured Butter
- 2 kilos whole chicken, cut into 8 pieces
- 3 medium onions, peeled and thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 2 cm piece of fresh ginger, peeled & grated
- 1 green chilli, finely sliced
- 2 bay leaves
- 5 whole clove
- 4 cardamom pods, crushed
- 1 cinnamon stick
- 2 tbsp tomato purée
- 3 carrots, peeled, halved and finely sliced
- 400 g tinned chopped tomatoes
- 500 g basmati rice
- 750 ml chicken stock
- 50 g barberries or raisins
- empty unit salt and black pepper
- empty unit Handful almond flakes, toasted
- bunch flat-leaf parsley, roughly chopped
- 3 lemons, halved
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