Healthy Chicken Kabsa

healthy-chicken-kabsa

I have had the thought of making a healthy version of chicken kabsa for quiet some time and finally after all these years I made it today. This was the first time I had ever cooked or ate brown rice. I bought organic brown rice and it was expensive compared to the white rice but my husband and son eat a lot of rice so I thought it was worth it in the end. As you can see it looks a lot different from plain rice. I used chicken breast that had no fat, olive oil and fresh vegetables and spice for the kabsa flavor. My goal was to use only fresh and healthy ingredients and make this kabsa as healthy as possible.

You can soak the rice in water for 15 minutes before cooking to remove some of the starch if you would like, I did but be careful not to wash it all out so your rice cooks well. I found that the smoked black limes are really great in this dish because they give it a smoky flavor that’s all natural. The taste was spot on and we really enjoyed it. I would love to know the calorie and fat difference between the two because I am sure its pretty steep.

Rice:
1 cups brown rice
2-1/2 cups water
2 tablespoons olive oil
1 black lime
4 cloves
5 green cardamom pods, bruised
Kholengan (1 small piece)

4 chicken breast, skinless and boneless
1 large tomato, chopped
1 small white onion, chopped
1 tablespoon Arabic spice
1 green chili, stem cup and split lengthwise
2 garlic cloves, chopped
1 black lime
2 tablespoons olive oil
salt and pepper to taste
chopped cilantro, for garnish

1. In a small saucepan on high heat add olive oil, brown rice, water, black lime, cloves, cardamom pods and kholejan. Bring to a full boil, cover then reduce to simmer for 30 minutes.

2. Meanwhile, in a large saute pan on medium heat add half of olive oil. When oil is hot add chicken breast and brown on each side (not cooking fully). Bring chicken breast to one side of the pan and on the other side add remaining olive oil, tomatoes, onions, Arabia spice, chili, garlic and salt and pepper. Place black lime in the middle of the pan and cover. Allow vegetables to fully cook until soft and chicken to thoroughly cook until no longer pink and browned flipping and stirring from time to time, about 15 minutes.

3. When chicken has cooked place on a plate and sit aside. Carefully pour the brown rice into the saute pan and mix with the vegetables. Allow to simmer for a minute then plate rice mixture on a serving platter, place chicken on top then sprinkle cilantro on top.

Yields: 3 servings

6 Responses to Healthy Chicken Kabsa

  • Oh Noor this looks so good and I LOVE that you made it healthy. I will go buy some of this brown rice this weekend and try the recipe, thanks for all your lovely recipes.

  • looks so yummy mashaAllah!

  • I’VE ALWAYS TRIED AVOIDING EATING KABSA THINKING it’s TOO OILY AND FATTY. BUT WITH THIS recipe IT TASTED DELICIOUS AND I DIDN’T FEEL GUILTY EATING IT ANYMORE! THANK YOU SO much

    • My husband is the same he hates eating food with a lot of oil so I try to make his favorite foods a bit healthier. He actually really loves this dish more than the original and ask for it a lot.

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