30-Min Spiced Chicken Kabsa with Fresh Salad

Ingredients

• ¾ lb chicken breasts, boneless skinless
• 1.5 cups basmati rice
• 2 tsp cumin, coriander, and black pepper blend (or 1 tsp cumin + 0.5 tsp coriander + 0.5 tsp pepper)
• ½ medium onion, finely diced
• 2 tbsp tomato paste
• 3 tbsp lemon juice
• 1 medium cucumbers, sliced
• 2 medium carrots, thinly sliced

Instructions

1. 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.

2. 2

   Heat 2 tbsp oil in a large skillet over medium-high. Add onion and cook until softened, about 3 minutes.

3. 3

   Add chicken and cook, stirring occasionally, until no pink remains, about 6 minutes. Stir in tomato paste and cook 1 minute until fragrant.

4. 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.

5. 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.

6. 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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