30-Min Spiced Chicken Kabsa with Fresh Salad
Fragrant basmati rice infused with warm spices, topped with quick-seared chicken and a bright vegetable salad. A weeknight version of the Arabic classic that tastes restaurant-quality in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Rinse rice under cold water until water runs clear. Cut chicken into bite-sized pieces and season generously with cumin blend, salt, and pepper.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high. Add onion and cook until softened, about 3 minutes.
Step 3
Add chicken and cook, stirring occasionally, until no pink remains, about 6 minutes. Stir in tomato paste and cook 1 minute until fragrant.
Step 4
Add rice and stir constantly for 2 minutes to coat with oil. Pour in 3 cups water and bring to a boil, then reduce heat to low.
Step 5
Cover and simmer for 12 minutes, until rice is tender and water is absorbed. Remove from heat and let sit covered for 2 minutes.
Step 6
Toss cucumber and carrot slices with 2 tbsp lemon juice, salt, and pepper. Serve rice and chicken topped with fresh vegetable salad.
Tools you’ll need
- large skillet with lid
- cutting board
- knife
- wooden spoon
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