Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kabseh Chicken (Kabseh bi Djej) recipe. Enjoy the Middle Eastern cuisine and learn how to make Kabseh Chicken (Kabseh bi Djej). 

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all. 

More Recipes from the Hummus Blog: 

Shakshuka Eggs
Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves      

Save and share Kabseh Chicken (Kabseh bi Djej) Recipe

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Shakshuka Eggs Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Shakshuka Eggs recipe. Enjoy the Middle Eastern cuisine and learn how to make Shakshuka Eggs. 

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens. 

More Recipes from the Hummus Blog: 

Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha) 
Stuffed Grape Leaves    
Stuffed tomatoes with lamb mince, dill & rice 

Save and share Shakshuka Eggs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.