Sheet Pan Chicken Kabsa with Spiced Rice
Fragrant basmati rice infused with cardamom, cinnamon, and bay leaves, topped with seared chicken thighs and finished with a ginger-tomato salan. Served with cooling yogurt raita on the side.
- Total time
- 28 min
- Servings
- 2
- Calories
- 725
- Protein
- 42g
Ingredients
- 1.5 cups basmati rice, uncooked
- 1 lb boneless chicken thighs
- 1 can (14 oz) plum tomatoes, crushed
- ¾ cup plain yogurt
- 1 tbsp fresh ginger, minced
- 1 tbsp total cumin seeds, cardamom pods, cinnamon stick, bay leaves (whole spices)
- ½ medium cucumber, diced (for raita)
- 1 whole lemon (juiced, divided for salan and raita)
Instructions
- 1
Heat 3 tbsp oil in a heavy skillet over medium-high. Season chicken with salt and pepper, sear skin-side down 4 minutes until golden.
- 2
Flip chicken, cook 3 minutes more. Transfer to a plate; reserve oil in skillet.
- 3
Toast whole spices in the same skillet 1 minute until fragrant, then add rice and stir 2 minutes to coat.
- 4
Pour 3 cups water into skillet, season with salt. Nestle seared chicken on top, bring to a boil, then cover and reduce heat to low for 12 minutes.
- 5
While rice cooks, whisk yogurt with minced ginger, diced cucumber, half the lemon juice, salt, and pepper for raita. Set aside.
- 6
Warm crushed tomatoes with remaining lemon juice and a pinch of cumin in a small pot over low heat, 3 minutes. Fluff rice with a fork and serve alongside salan and raita.
Tools you’ll need
- 12-inch heavy skillet with lid
- small saucepan
- fork
- bowl
- whisk
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