Azzys Kabseh Chicken With Salsa

Azzys Kabseh Chicken With Salsa Ingredients

1 can of crushed tomatoes3 tablespoons of kabseh spices1 kilo chicken merrylands3 cups taj parboiled rice washed and drained1 whole ripe tomato cut into quarters5 cardamom pods4 cloves2 cinnamon sticks1 red capsicum chopped into chunks2 chicken stock cubes2 onions chopped in chunks1 tablespoon of turmeric powder1 teaspoon of 7 spice1 dried lime2 carrots julienned1⁄4 cup of pinenuts and slithered almonds fried in ghee until goldenpomegranate for garnishtiny sprinkle of tandoori colouring (optional)gheesalt

Method

In a pot add chicken, can of tomato, capsicum, tomato, spices, stock cubes, onion and dried lime. cover pot with water and let it come to a boil until chicken is tender.take out chicken and place it in a baking tray and set it aside .drain stock and mash the vegetables in the colander so excess juices fall into the stockIn the pot that was used for stock add 2 tbs ghee and add rice and tandoori colouring if used.Add salt mix and add 6 cups of stock to 3 cups of rice using the same cup you measured the rice with let it come to a boil and lower heat to low and cover until the rice has absorbed the stock.Turn off the heat and let rice fluff up for 10 minutes before uncovering.In a cup add some leftover stock olive oil and 2 tbs of salsa sauce (recipe below) and sumac mix and baste on top of the cooked chicken in the tray and bake in the oven until golden.in a saucepan add 1 tbs ghee add julienned carrots and fry until soft.Once rice and chicken are ready in a serving tray or bowl add rice and then the carrots add the chicken pieces on top and garnish with nuts and pomegranate.Serve next to tabouleh or yoghurt and cucumber dip.