VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Kabsa
The Arabian Peninsula's great rice dish, cooked Yemeni-style: chicken simmered with dried lime, cinnamon and cardamom, the fragrant broth then used to cook basmati, with the chicken browned under the grill and the rice scattered with almonds and raisins.
Instructions
- Rinse 80 g of basmati in several changes of cold water until it runs clear, then cover with fresh cold water and leave to soak for 20 minutes. Drain well in a sieve and set aside.
- Heat 1 tbsp of vegetable oil in a small heavy saucepan over medium heat. Add 60 g of finely chopped onion and fry for 6 minutes, stirring, until soft and golden at the edges. Stir in 1 clove of grated garlic and 1 tsp of grated ginger and cook for 1 minute more, until fragrant.
- Raise the heat to medium-high, add 200 g of skinless bone-in chicken and turn the pieces for 4 minutes until lightly coloured on all sides. Stir in 1 tsp of tomato paste and cook it out for 1 minute, then add 80 g of chopped tomato, 1.5 tsp of kabsa spice mix, 1 pierced dried lime, 1 cinnamon stick, 3 crushed cardamom pods, 2 cloves, 1 bay leaf and 0.5 tsp of salt.
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810kcal
50gprotein
101gcarbs
25gfat
10gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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