Roasted Chicken Al Kabsa Saudi Gluten Free Recipes

ROASTED CHICKEN AL-KABSA (SAUDI) (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• De-skin the chicken.
• Season with spices and olive oil.
• Place in a roasting pan and into the oven for 40-50 minutes.
• Garnish with cilantro and serve with Recipe #369045 or basmati rice.
• Enjoy!

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)

Steps:

• Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
• Rince basmati rice well and soak in cold water for 20 minutes.
• Drain.
• In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
• For the sauce stir all the ingredients under daqous heading in a medium pot.
• Simmer until well combined over low heat adding additional liquid if needed.
• Serve chicken breast alongside basmati rice with Daqous & a green salad.
• Enjoy.

CHICKEN KABSA

Steps:

• Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley, and cayenne. Season with salt; set aside.
• Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan or Dutch oven over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.
• Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer.
• Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.
• Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes.
• To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.
• Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 degrees. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.
• To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve with lemon yogurt sauce.

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
• Make rice: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
• Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
• Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
• Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.