Azzys Kabseh Chicken With Salsa

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Azzys Kabseh Chicken With Salsa: A Flavorful Fusion Feast

Craving an unforgettable culinary adventure? Look no further than Azzys Kabseh Chicken With Salsa! This dish is a tantalizing marriage of traditional Middle Eastern flavors and vibrant Latin American zest, creating a symphony of taste that will leave you wanting more.

Our succulent Kabseh Chicken is prepared using a time-honored recipe. We start with premium chicken, meticulously marinated in a fragrant blend of aromatic spices, including cardamom, cloves, cinnamon, and saffron. This infusion of exotic spices penetrates deep into the chicken, guaranteeing a rich and complex flavor profile in every bite. The chicken is then slow-cooked in a flavorful broth until it becomes incredibly tender and falls effortlessly off the bone.

But the magic doesn’t stop there! What truly elevates Azzys Kabseh Chicken is the vibrant and refreshing Salsa. Made with freshly diced tomatoes, onions, cilantro, jalapeños, and a squeeze of lime juice, our Salsa provides the perfect counterpoint to the richness of the chicken. The tangy and spicy notes of the salsa cut through the richness of the chicken, creating a harmonious balance of flavors that is simply irresistible.

Azzys Kabseh Chicken With Salsa is more than just a meal; it’s an experience. It’s a celebration of diverse culinary traditions, brought together in perfect harmony. Whether you’re a seasoned foodie or simply looking for a delicious and satisfying meal, this dish is guaranteed to tantalize your taste buds. Order yours today and embark on a flavor journey you won’t soon forget! Discover the best Kabseh chicken recipe with a unique salsa twist only at Azzys.

This dish is perfect for sharing with friends and family, or for enjoying a solo culinary indulgence. So, ditch the ordinary and embrace the extraordinary with Azzys Kabseh Chicken With Salsa! Your taste buds will thank you.

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.