Rice & Chicken Kabseh

Rice & Chicken Kabseh


¼ cup Serjella Extra Virgin Olive Oil

1 chopped onion

2 garlic cloves, minced

2 tbsp grated ginger

500 g skinless chicken thighs

1 chopped tomato

½ cup tomato sauce

½ tsp ground cinnamon

½ tsp ground coriander

1 tsp salt

2 dried limes

2 bay leaves

2 cinnamon sticks

3 grated carrots

2 cups basmati rice

1 tsp saffron

½ tsp ground red chili pepper

¼ cup peeled almonds, ¼ cup pine nuts

Fresh chopped parsley


  • Heat the olive oil in a pot. Add the onion and garlic. Cook for two minutes then add the ginger and continue cooking for 2 minutes.
  • Add the chicken thighs, chopped tomatoes, tomato sauce, ground cinnamon, ground coriander, salt, dried limes, bay leaves, cinnamon sticks.
  • Mix to combine. Cover the pot and cook for 20 minutes.
  • Remove the chicken thighs and set them aside.
  • Add the grated carrots to the pot with the rice, saffron, and chili red pepper.
  • Pour in the water. Cover and cook for 20 minutes.
  • In a skillet, sear the chicken thighs for 3 minutes on each side.
  • Heat 1 tablespoon of olive oil in another skillet. Toast the almonds and pine nuts until golden.
  • Garnish the rice with the toasted nuts and serve with the chicken thighs on top.

Enjoy it!

60 Minutes
3-4 People
serjella olive oil