Menu
Loyalty points

  1. Home
  2. Recipes from around the world made by Chefs for Chefs
  3. Chicken Kabsa with Nuts & Dried Fruits
  1. Recipes from around the world made by Chefs for Chefs

Chicken Kabsa with Nuts & Dried Fruits

Chicken Kabsa with Nuts & Dried Fruits – - Recipe

Designed for professional chefs, check out this Chicken Kabsa with Nuts & Dried Fruits recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Tomato Pronto and Knorr Professional Chicken Stock Cubes.

...

Ingredients

−
+

Chicken Marinate:

Savoury Rice:

To Serve:

  • Pumpkin seeds 100.0 g
  • Sunflower, seeds 100.0 g
  • Pistachio nuts, shelled 100.0 g
  • Almonds 100.0 g
  • Apricots, dried 100.0 g
  • Cranberries, dried 100.0 g
  • Raisins 100.0 g

Designed for professional chefs, check out this Chicken Kabsa with Nuts & Dried Fruits recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Tomato Pronto and Knorr Professional Chicken Stock Cubes.

...

Preparation

  1. Chicken Marinate:

    • Portion each whole chicken into 8 or 10 pieces. Marinate it in oil, Knorr Chicken Stock Powder, tomato and harissa paste. Allow absorbing flavours for 12 hours minimum.
    • Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
    • Finally, grill the chicken uncovered for 10 minutes or until golden brown.

  2. Savoury Rice:

    • Sweat off the onions in oil before adding the garlic, ginger and chilli and cook till soft.
    • Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
    • Add the peppers, carrots and cook for 3-4 minutes more.
    • Once all the ingredients are well mixed and cooking add Knorr Tomato Pronto and water. Crumble the Knorr Chicken Stock Cubes into the pot and dissolve.
    • Finally, add saffron and un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
    • Take 50% of the nuts, seeds and dried fruits, mix them through the warm rice before serving.

  3. To Serve:

    • Layer the chicken portions onto the rice and sprinkle the additional nuts, seeds and dried fruits over the dish.