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400g chicken thighs
5 cloves of garlic, minced
2 tsp salt
1 onion, diced
1 tbsp grated ginger
1 lemon, sliced
2 carrots, chopped into matchsticks
3 tomatoes, blended
1 tbsp tomato paste
4 tsp Saudi Kabsa Spice Blend
375g basmati rice
Fry the onions for around 5 mins until transparent.
Add the garlic and ginger. Cook for a further 2 minutes.
Add the blended tomatoes, tomato paste and Saudi Kabsa Spice Blend. Stir well and cook until the oil starts to separate, around 3 minutes.
Add the chicken and salt and cook for a further 3 minutes.
Add the water and let it boil, reducing to a simmer once it starts bubbling. Cook the chicken for a further 5 minutes.
Remove the chicken and place it onto an oven tray. Cook in the oven at 180°C for around 10 minutes.
Add the lemon and carrots to the broth.
Add the rice to the broth. Stir and cook on a medium heat until the water reduces.
Lower the heat to the lowest possible level. Re-add the chicken, cover with a lid and let it cook for around 15-20 mins until the rice is fluffy. If the rice is too hard, a little water.