A delightful twist on the traditional Saudi Kabsa, featuring spiced chicken and aromatic rice.
Season the chicken breasts with olive oil, sea salt, and black pepper.
Let the chicken rest for a few minutes after seasoning to absorb the flavors.
Cook the chicken in a deep pan over medium-high heat until golden brown on both sides.
Avoid overcrowding the pan to ensure even cooking.
Rinse the basmati rice thoroughly under cold water and soak for 20 minutes.
Soaking the rice helps it cook evenly and reduces cooking time.
In the same pan, add the mixed spice, kabsa spice mix, turmeric, and tomato paste. Stir to combine.
Toast the spices slightly to release their aroma before adding the rice.
Add the soaked and drained rice to the pan with enough water to cover. Bring to a boil, then reduce heat and simmer covered until the rice is tender.
Check the rice occasionally to ensure it doesn't stick to the bottom of the pan.
In a separate pot, combine tahini, garlic, and cumin. Heat gently until well combined.
Add a splash of water if the sauce is too thick.
Serve the chicken over the cooked rice, drizzled with the tahini sauce.
Garnish with fresh herbs like parsley or cilantro for added freshness.
