Sheet Pan Chicken Kabsa with Spiced Rice
Fragrant basmati rice infused with cardamom, cinnamon, and bay leaves, topped with seared chicken thighs and finished with a ginger-tomato salan. Served with cooling yogurt raita on the side.
- Total time
- 28 min
- Servings
- 2
- Calories
- 725
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 3 tbsp oil in a heavy skillet over medium-high. Season chicken with salt and pepper, sear skin-side down 4 minutes until golden.
Step 2
Flip chicken, cook 3 minutes more. Transfer to a plate; reserve oil in skillet.
Step 3
Toast whole spices in the same skillet 1 minute until fragrant, then add rice and stir 2 minutes to coat.
Step 4
Pour 3 cups water into skillet, season with salt. Nestle seared chicken on top, bring to a boil, then cover and reduce heat to low for 12 minutes.
Step 5
While rice cooks, whisk yogurt with minced ginger, diced cucumber, half the lemon juice, salt, and pepper for raita. Set aside.
Step 6
Warm crushed tomatoes with remaining lemon juice and a pinch of cumin in a small pot over low heat, 3 minutes. Fluff rice with a fork and serve alongside salan and raita.
Tools you’ll need
- 12-inch heavy skillet with lid
- small saucepan
- fork
- bowl
- whisk
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