Ingredients

  • Apple cider vinegar 125ml
  • SpinneysFOOD Bottled Drinking Water 1.25L
  • SpinneysFOOD Fine Grain White Sugar 1 tbsp
  • SpinneysFOOD Fine Sea Salt 4 tsp
  • Red onion 1
  • Preserved lemon 10g
  • SpinneysFOOD Flat-Leaf Parsley 1 tsp
  • Garlic clove 1
  • Full-cream yoghurt 250ml
  • Kabsa masala 3 tbsp
  • Soft brown sugar 2 tsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
  • Chicken pieces 750g
  • SpinneysFOOD Long-Grain Basmati Rice 500g
  • Brown onions 2
  • Green chilli 1
  • Fresh ginger 2 tsp
  • SpinneysFOOD Pure Sunflower Oil 3 tbsp
  • Tomato paste 1 tbsp
  • Carrots 300g
  • Ripe tomatoes 300g
  • SpinneysFOOD Fine Cumin 2½ tsp
  • SpinneysFOOD Fine Black Pepper 1 tsp
  • Ground cardamom 1 tsp
  • SpinneysFOOD Fine Cinnamon ¼ tsp
  • Cinnamon stick 1

Nutrition (Per serving)

  • Calories 492
  • Fat 21g
  • Saturates 3g
  • Protein 24g
  • Carbs 48g
  • Sugars 10g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Kabsa grilled chicken with preserved lemon yoghurt and pickled onions

Arabic 30 Mins Prep · 75 Mins Cook

  1. To make the pickled onions, whisk together the apple cider vinegar, 250ml of water, sugar and 1½ tsp of salt until everything has dissolved. Peel and finely slice the onion and place in the pickling liquid and leave at room temperature for at least 1 hour.
  2. To make the preserved lemon yoghurt, finely chop the preserved lemon and flat-leaf parsley. Finely grate in the garlic and season with ½ tsp of salt. Mix all the ingredients in a small bowl and refrigerate until needed.
  3. To prepare the kabsa chicken, combine the kabsa masala, sugar, oil and 1 tsp of salt in a bowl. Add the chicken pieces and thoroughly mix so that the pieces are coated in the marinade. Cover the bowl with cling film or a lid and refrigerate for at least 1 hour or overnight.
  4. Soak the rice for at least 30 minutes then rinse thoroughly until the water runs clear.
  5. Meanwhile, slice the onions into thin wedges. Halve and remove the seeds from the green chilli. Peel and finely grate the ginger.
  6. Heat the oil in a medium-sized pot placed over a medium heat and sauté the chilli and onion until slightly golden. Stir in the ginger and tomato paste and stir for 1 minute. Season well with the remaining salt.
  7. Rinse the carrots and slice them at an angle into 5mm-thick rounds. Cut the tomatoes into wedges and purée one of them until smooth.
  8. Add the carrots and tomato wedges to the mixture and sauté for a further 5 minutes before adding in the tomato purée. Stir in the dry spices and 1L of water and bring to a boil.
  9. Add the rice to the liquid. Cover the pot and simmer for 10-15 minutes, or until the rice has absorbed all the liquid. Remove from the heat and set aside for 10 minutes to steam through.
  10. Preheat a griddle pan on a medium-high heat.
  11. Add the marinated chicken and grill, basting with reserved marinade, until cooked through, approx. 10 minutes per side.
  12. Fluff up the rice using a fork then transfer to a serving dish and top with the chicken.
  13. Serve with the preserved lemon yoghurt and pickled onions.

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