Yes, this is fantastic! I only had bone-in chicken thighs available (I like to use up what I have on hand). Fried it up and while the chicken was cooking prepared the rice. Used a homemade baharat mix from a recipe on this site but I don't remember which recipe it was. Prepared the sauce early in the day. Easy to make and a beautiful presentation with a splash of fresh cilantro; parsley from the garden. Served with pan grilled bell peppers of a variety of different colors and bread to scoop up the daqous. One big change: switched grape seed oil for olive oil because the former has a higher flash point for high heat cooking. Best part: ~~Tasty Dish~ approved! Reviewed for Ramadan Tag August. Making again soon! Thank you.
This was absolutley fantastic! For the Eastern Mixed spice I used a dash each of: cumin, coriander, cinnamon, ginger, black pepper. The tomato sauce was perfection. I did use an Egyption packaged rice mix and left the chicken thick cut instead of pounding out. Thanks for posting a quick and easy dish that still manages to have a great complex layering of flavors.
i used bone in chicken breasts with a little water on bottom to cook sprinkled spices librally on top this was amazing used rice with carrots and pine nuts since ive been wanting to try really good
So easy and very delicious! I used chicken thighs, sprinkled with Baharat Aka Middle East Mixed Spices - the Real Mix, and baked. Used the same spice (I keep it for cooking chicken with) in the rice and sauce, and your Saudi Kabsa Spice Mix, which I also keep on hand. The sauce is very easy, and I may double the amount of spices in it next time. Thanks for another keeper, UmmBinat!
I didn't realize that I liked so many gluten-free foods...gluten free sauteed chicken and a spicy gluten-free tomato sauce with a side of aromatic gluten-free rice...and I washed it all down with gluten-free bottled water. A splendid gluten-free dish made for Best of 2010 Recipe Tag.