Heat Lurpak Clarified Butter in a large heavy based saucepan, add onions, garlic and ginger and cook until golden brown. Season the chicken with the Arabic masala, salt and pepper and then fry until golden brown, adding more Lurpak Clarified Butter if necessary.
Add the chicken stock to the pan, along with the tomatoes and juice, herbs and spices. Simmer, uncovered for 40 minutes, or until tender, stirring occasionally. Check seasoning and add more salt if necessary.
Sprinkle the rice over the chicken, cover with a lid and simmer for 20-25 minutes, until the rice is cook and stock is absorbed, adding extra stock or water if necessary.
While the kaab’sa is cooking heat the extra measure of Lurpak Clarified Butter in a frying pan and fry the onion until caramelised and the nuts until golden. Scatter over the kaab’sa, to serve.
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