Middle Eastern Chicken & Rice

I'm telling you - this one pot chicken and rice dish is inspired by the traditional Saudi Arabian kebsa dish - our it's tasty & I can not wait for you to try it!!


3 boneless skinless chicken breasts, cubed

2 tbsp canola oil

1 cup basmati rice

1 + 3/4 cups water

1 cups chopped almonds

1/2 cup rasins

1 tbsp 7 spice

1 tsp salt

1/2 cinnamon stick

1 tsp cumin

3 cardamom pods, opened

2-3 cloves garlic, crushed (can never have too much!)


In a large pot, fry chopped onions until golden in 1 tbsp canola oil. Add chopped chicken breasts with spices. Let cook until white & almost complete cooked through. Then, add the cup of rice, mix together & add the water.

Bring it to a boil for a few seconds, stir, turn on low heat and cover. Let cook for about 20-30 minutes.

While the rice cooks, heat 1 tbsp of canola oil in a frying pan, add chopped almonds & fry, stirring often so that they don’t burn! Remove form heat once browned & warm the raisins. set aside.

Once rice is done, fluff with a fork.

Best served with a side of salad!

Until next recipe,



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