Spiced Chicken Kabsa with Pickled Veg
Fragrant basmati rice seasoned with warm spices, topped with seared chicken thighs and a quick pickle of cucumbers and carrots. One skillet, 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high. Season chicken thighs with salt and pepper, then sear without moving for 2 minutes per side until golden.
Step 2
Remove chicken to a plate. Add diced onion to the skillet, sauté for 2 minutes until softened, then stir in tomato paste and warm spices for 30 seconds until fragrant.
Step 3
Add rice to the skillet, stirring to coat, then pour in 3 cups water. Return chicken thighs to the skillet, nestling them into the rice.
Step 4
Bring to a boil, then reduce heat to low, cover, and simmer for 12–14 minutes until rice is tender and water is absorbed.
Step 5
While rice cooks, toss cucumber and carrot slices with 1 tbsp vinegar, 0.5 tsp salt, and a pinch of sugar. Let sit until ready to serve.
Step 6
Fluff rice with a fork. Divide rice and chicken between plates, top with pickled cucumber and carrot, drizzle with remaining pan juices.
Tools you’ll need
- 12-inch skillet with lid
- fork
- cutting board
- chef's knife
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