Kabsa

Ingredients

• 14 ozchicken, pieces
• 1 cuprice
• 1green pepper
• 1red pepper
• 2mushrooms
• 1sweet corn, cob or equivalent canned
• 2carrots
• raisins
• 1 tspturmeric
• 1 tspkabsa spice, pre-mixed kabsa spice blend
• salt
• black pepper
• olive oil
• 1maggi cube, bouillon cube

Method

1. 1

   Heat olive oil in a pot over medium-high heat. Brown the chicken pieces until caramelized on all sides. Add a Maggi bouillon cube and enough water to cover. Boil for about 30 minutes.

2. 2

   In a separate pot, add all the vegetables (peppers, mushrooms, sweet corn, carrots) and cook over medium heat, stirring, until softened.

3. 3

   Add the rice, raisins, turmeric, kabsa spice, salt and black pepper to the vegetables. Add 2½ cups of the chicken cooking liquid and stir to combine. Cook until the rice has absorbed the liquid.

4. 4

   Once the rice is cooked, arrange the chicken over the rice mixture. Cover the pot and transfer to a 350°F oven for 15 minutes, so the flavors meld and any excess liquid steams off — or keep it covered on the lowest stovetop heat for the same time. Rest, still covered, for 5 minutes before serving.