Recipe Index

Ingredients

• 1/4 cup ghee
• 1 tablespoon minced garlic
• 1 tablespoon ginger paste
• 1/4 cup tomato paste
• 1 yellow onion, diced
• 2 tomatoes, pureed
• 3 to 4 chicken leg quarters
• WHOLE SPICES:
• 4 bay leaves
• 6 cardamom pods
• 6 cloves
• 2 cinnamon sticks
• 3 dry lime
• 1 green chili, optional
• KABSA SPICE MIX:
• 2 teaspoons coriander
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1 teaspoon onion powder
• 2 teaspoons salt
• 2 teaspoons chili powder or paprika
• 2 teaspoons 7 spice
• RICE:
• 3 cups basmati rice, rinsed well and soaked
• 4.5 cups chicken broth
• 1 teaspoon salt
• OPTIONAL GARNISHES:
• raisins, according to taste
• sauteed carrots, according to taste
• fried onions, according to taste
• slivered toasted almonds, according to taste
• chopped parsley, according to taste

Method

1. Heat the ghee in a large pot over medium heat and saute the garlic, ginger paste, tomato paste and onion for about 5 minutes until the onion is translucent and the mixture smells fragrant.
2. Add the bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime and green chili if using, plus three-quarters of the ground spice mix of coriander, cardamom, cinnamon, black pepper, turmeric, onion powder, salt, chili powder or paprika and 7 spice. Toast 2 to 3 minutes.
3. Set the chicken leg quarters skin side down in the pot and sear 5 to 7 minutes until the skin is golden and crisp.
4. Stir in the pureed tomatoes, cover, and cook on low for about 30 minutes until the chicken is mostly cooked.
5. Heat the oven to 400°F. Move the chicken to a baking tray, sprinkle it with the remaining spice mix, and roast 15 to 20 minutes until crisp, golden and fully cooked.
6. Stir the rinsed, soaked basmati rice into the tomato mixture left in the pot and toast it a few minutes, then pour in the chicken broth with the salt, cover, and cook on low about 20 minutes until tender. Rest it covered 10 to 15 minutes off the heat.
7. Fluff the rice onto a serving platter, arrange the roasted chicken over it, and scatter the raisins, sauteed carrots, fried onions, toasted almonds and parsley over the top before serving hot.

Prep: 30 min · Cook: 1 h · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data