Kabset Djaj – Chicken With Orange Rice Recipe

RatingDifficultyIntermediate

The traditional Chinese takeout dish from Panda Express, prepared in your kitchen. Our family's preferred homemade Chinese takeout recipe is this recipe for delicious and simple orange chicken.

Yields1 Serving
Prep Time15 minsCook Time1 hr 20 minsTotal Time1 hr 35 mins
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FOR THE CHICKEN
 5 ½ Chicken thighs (with skin)
 5 ½ Chicken drumsticks (with skin)
 ¼ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 ½ tbsp Olive oil
FOR THE BROTH AND RICE
  cup Rice (long grain, e.g. Basmati)
  cup Carrots (shredded)
 ½ Tomatoes
  cup Raisins (golden)
  cup Orange juice (fresh)
 ¼ tbsp Orange (zest)
 2 ¾ Garlic cloves
 ¼ Onions (large)
 ½ tsp Ginger (grated)
 ¾ tsp Tomato paste
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tsp Turmeric (powder)
 ¼ tsp Cumin (powder)
 ¼ tsp Coriander (powder)
  tsp Cardamom (powder)
 ½ Cinnamon (sticks)
 1 Cloves (whole)
 ½ Bay leaves (dried)
 ¾ cup Water
FOR GARNISH
 Almonds (fried, whole or halved)
 Parsley (chopped)


1

To prepare the chicken, mix together all its spices (salt, black pepper and Arabic mixed spice), then rub the spice mixture into the chicken pieces.

2

Heat the olive oil on high in a pot, then lower the heat to medium and lightly fry the chicken pieces until golden brown on both sides (2-3 minutes each side). Once done, place the chicken pieces in an oven safe tray or dish – do not yet put them in the oven to cook.

3

Now start preparing the broth and rice. Using the same pot and olive oil (to keep the flavor of the chicken), turn the heat on high and add the chopped onion, crushed garlic and grated ginger, then stir on high heat until translucent.

4

Add the black pepper, Arabic mixed spice, turmeric, cumin, coriander and cardamom and stir until you can smell the spices (a few seconds).

5

Now add the tomatoes, carrots and salt and stir. Leave the mixture on high heat for 1-2 minutes so the tomatoes start to release water, then add the raisins and mix well.

6

Stir in the orange juice and orange zest. Once the mixture starts to bubble slightly, add the tomato paste and stir until it dissolves.

7

With the heat still on high, add the water, cinnamon sticks, cloves and bay leaves. Stir and let for 2-3 minutes. Add the fried chicken and mix well with the sauce, then lower the heat to medium and let boil for another 3-5 minutes.

8

Remove the chicken pieces and place on an oven safe tray with some of the sauce. Cover with aluminum foil and put in the oven to cook for 30 minutes, then uncover and let cook for another 10 minutes to brown.

9

While the chicken is cooking in the oven, prepare the rice by adding it to the pot with all the sauce. Mix well, put the heat on low, and cook covered for 30-40 minutes (stir occasionally to mix the flavors together).

Ingredients

FOR THE CHICKEN
 5 ½ Chicken thighs (with skin)
 5 ½ Chicken drumsticks (with skin)
 ¼ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 ½ tbsp Olive oil
FOR THE BROTH AND RICE
  cup Rice (long grain, e.g. Basmati)
  cup Carrots (shredded)
 ½ Tomatoes
  cup Raisins (golden)
  cup Orange juice (fresh)
 ¼ tbsp Orange (zest)
 2 ¾ Garlic cloves
 ¼ Onions (large)
 ½ tsp Ginger (grated)
 ¾ tsp Tomato paste
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tsp Turmeric (powder)
 ¼ tsp Cumin (powder)
 ¼ tsp Coriander (powder)
  tsp Cardamom (powder)
 ½ Cinnamon (sticks)
 1 Cloves (whole)
 ½ Bay leaves (dried)
 ¾ cup Water
FOR GARNISH
 Almonds (fried, whole or halved)
 Parsley (chopped)

Directions

1

To prepare the chicken, mix together all its spices (salt, black pepper and Arabic mixed spice), then rub the spice mixture into the chicken pieces.

2

Heat the olive oil on high in a pot, then lower the heat to medium and lightly fry the chicken pieces until golden brown on both sides (2-3 minutes each side). Once done, place the chicken pieces in an oven safe tray or dish – do not yet put them in the oven to cook.

3

Now start preparing the broth and rice. Using the same pot and olive oil (to keep the flavor of the chicken), turn the heat on high and add the chopped onion, crushed garlic and grated ginger, then stir on high heat until translucent.

4

Add the black pepper, Arabic mixed spice, turmeric, cumin, coriander and cardamom and stir until you can smell the spices (a few seconds).

5

Now add the tomatoes, carrots and salt and stir. Leave the mixture on high heat for 1-2 minutes so the tomatoes start to release water, then add the raisins and mix well.

6

Stir in the orange juice and orange zest. Once the mixture starts to bubble slightly, add the tomato paste and stir until it dissolves.

7

With the heat still on high, add the water, cinnamon sticks, cloves and bay leaves. Stir and let for 2-3 minutes. Add the fried chicken and mix well with the sauce, then lower the heat to medium and let boil for another 3-5 minutes.

8

Remove the chicken pieces and place on an oven safe tray with some of the sauce. Cover with aluminum foil and put in the oven to cook for 30 minutes, then uncover and let cook for another 10 minutes to brown.

9

While the chicken is cooking in the oven, prepare the rice by adding it to the pot with all the sauce. Mix well, put the heat on low, and cook covered for 30-40 minutes (stir occasionally to mix the flavors together).

Kabset Djaj – Chicken With Orange Rice Recipe

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