Creamy Kebsa-Spiced Garlic Chicken
The fusion of this earthy, aromatic and flavor-packed Kebsa spice blend somehow bestow the creamy garlic chicken base with the ultimate, most exceptional taste, even beyond my expectations. This particular spice blend comprises of Sumac, black pepper, cloves, cardamom, saffron, cinnamon, dried lime, bay leaves and nutmeg. The seasoned chicken is first seared to a lush golden color, then simmered in the most deliciously unique sauce, garnished with slivered almonds and parsley and finally baked to achieve tender, succulent pieces immersed in the most velvety, smooth as silk gravy. Although far from traditional, this fusion recipe hits all the right notes-creamy, saucy, garlicky, spicy, nutty, cheesy and so darn delicious!
Servings: 6
Ingredients
For Chicken Dry Rub/Coating
- 3 lbs chicken breasts *6 small chicken breasts, butterflied and pounded thin
- 2 tsp Kebsa spice blend
- 4 tbsp Parmesan cheese *finely grated
- ½ tsp black pepper *freshly cracked
- ½ tsp Kosher salt
- 1 tsp garlic powder
- ½ tsp Kashmiri Lal Mirch
- 1 tsp parsley flakes *dried
- 5 tbsp all purpose flour
- 3 tbsp grape seed oil
- 3 tbsp butter
For the Sauce
- 1 small red onion *finely chopped
- 10-12 cloves fresh garlic *peeled and smashed
- 1 chicken bouillon cube
- 1 tsp Kebsa spice blend
- ¾ tsp Kashmiri Lal Mirch
- 1½ cup vegetable stock
- ½ lemon *I used Meyer, freshly squeezed
- 1½ cup heavy cream
- 3 tbsp Parmesan cheese *finely grated
- 1 tbsp parsley *I used Gourmet Garden brand, lightly dried
- 1 tbsp slivered almonds
Instructions
- Rinse, pat dry and butterfly the chicken breasts. Place halved chicken breasts in Ziploc bag, seal and gently pound chicken breasts with kitchen mallet. Season the chicken with Kebsa spice blend, garlic powder, Kashmiri Lal Mirch, Kosher salt, freshly ground black pepper and finely grated Parmesan cheese. Mix well to coat chicken breasts, add the all purpose flour and mix again to incorporate all seasonings.
- Heat large skillet on medium high heat. Add 2 tablespoon butter and 2 tablespoon grape seed oil and swirl to combine. Once butter is melted into oil, add 3 seasoned chicken breasts and fry for 2-3 minutes on each side, until golden brown. Transfer seared chicken onto a paper towel lined sheet pan. Add an additional 1 tablespoon butter and 1 tablespoon oil, let melt and add remaining three seasoned chicken breasts and sear in same manner. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- In remaining oil and drippings in same skillet, with heat on medium, add chopped onions and sauté for 4-5 minutes, until slightly golden brown. Add smashed garlic cloves and mix well and continue to sauté for an additional 2-3 minutes. Add the chicken bouillon cube, break apart and mix well. Now turn heat to medium low, add the Kebsa spice blend and Kashmiri Lal Mirch. Mix well, add the vegetable stock to deglaze pan and bring to a boil. Add freshly squeezed lemon juice, stir well and cook for an additional 1-2 minutes. Now add the heavy cream, mix well and bring to a boil again. Turn heat to medium, add finely grated parmesan cheese, mix well and cook for an additional 2-3 minutes. Add seared chicken pieces into sauce, gently stir to coat all pieces, turn heat to medium low, cover skillet and cook for 12 minutes.
- Now transfer skillet to preheated oven and bake for 25 minutes, covered. Carefully remove skillet from oven, top with slivered almonds and lightly dried parsley flakes and bake again, uncovered for an additional 12 minutes, until sauce slightly thickens. Remove and let rest for 10 minutes.
- Decadently luscious Creamy Kebsa-Spiced Garlic Chicken is now ready to serve. Dished on top of spaghetti or fettuccini, with all the prominent flavors twirled together with the pasta, just one bite and you will absolutely fall in low with this fusion creation. Enjoy! Nosh Farma'aiye.