Imported from Instagram

Musakhan Kabsa

Name: Musakhan Kabsa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 8 onions (Roughly chopped; use 7 to 9 onions.); 2 whole chickens (Large chickens; the source does not specify size.); 3 tbsp sumac; 2 cup basmati rice (Wash and soak before adding.); 0.5 cup olive oil (Use 1/4 cup if a lighter dish is desired.); salt (To taste; adjust again before cooking the rice.); black pepper (To taste.); 1 tsp ground cumin; 1 tsp ground coriander (Additional coriander may be used for garnish.); 1 tsp ground cardamom; 1 tsp ground cinnamon; 1 tsp chicken stock powder (The source equates this to 1 stock cube.); 3 bay leaves; 2 cup water (Add enough to cover the chicken; the stated amount is approximately 2 cups.); fresh coriander (For garnish.); yogurt (Serve alongside, as suggested by the source.)

Recipe by Mohammed Moosa @chefjjskitchen · Instagram

Imported by Talal Jawaid on SeeMeCook

A Palestinian-inspired chicken and rice dish built around deeply wilted onions, sumac, warm spices, and olive oil. The chicken is pressure-cooked in the seasoned onion stock, broiled, and served over fragrant basmati rice with extra onions and coriander.

8 servings60 minMiddle Eastern

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Ingredients

8 onions (Roughly chopped; use 7 to 9 onions.)
2 whole chickens (Large chickens; the source does not specify size.)
3 tbsp sumac
2 cup basmati rice (Wash and soak before adding.)
0.5 cup olive oil (Use 1/4 cup if a lighter dish is desired.)
salt (To taste; adjust again before cooking the rice.)
black pepper (To taste.)
1 tsp ground cumin
1 tsp ground coriander (Additional coriander may be used for garnish.)
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp chicken stock powder (The source equates this to 1 stock cube.)
3 bay leaves
2 cup water (Add enough to cover the chicken; the stated amount is approximately 2 cups.)
fresh coriander (For garnish.)
yogurt (Serve alongside, as suggested by the source.)

Steps

1
Roughly chop the onions. Place them in a pressure cooker with the olive oil.
2
Sauté the onions for about 5 minutes, stirring occasionally, until wilted. Add the sumac, salt, black pepper, cumin, coriander, cardamom, cinnamon, chicken stock powder, and bay leaves. Continue stirring until the spices are aromatic.
3
Add the chickens and pour in about 2 cups of water, or enough water to cover the chicken.
4
Close and secure the pressure cooker. Bring it to a boil over high heat until it begins to whistle. Reduce the heat to medium-low and cook the chicken for 15 minutes.
5
Release the pressure according to the cooker's instructions, then remove the chicken from the pot. Broil the chicken in the oven until browned; the source does not specify a broiling time or temperature.
6
Remove half of the cooked onions from the pressure cooker and reserve them for garnish.
7
Add the washed and soaked basmati rice to the remaining onion stock.
8
Taste and adjust the salt. Ensure the stock reaches the level of the rice, but is no more than about 0.5 cm above it.
9
Close the pressure cooker. Bring it to a boil over high heat until it begins to whistle, then reduce the heat to the lowest setting and cook for 10 minutes.
10
Allow all steam to release naturally before opening the pressure cooker.
11
Turn the rice onto a serving platter. Top it with the reserved onions and broiled chicken. Garnish with fresh coriander and serve with yogurt.

Notes

Use caution and follow the manufacturer's instructions when releasing pressure from the cooker. The source does not specify the chicken size, broiling temperature, or broiling time.