Kebsa is traditionally served with rice made from the poaching broth used to cook the chicken, so if you'd like to enjoy your kebsa with rice, I suggest preparing the rice using chicken broth instead of water.
You can enjoy kebsa as is (as in the picture), in a sandwich, or served on rice or mashed potatoes, but my favorite way to enjoy it is on a pita, like an individual pizza. It's hardly traditional, especially if you add cheese, but it's delicious!
Slow Cooker Kebsa in Dakkous
Ingredients:
1 (14-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 (4-ounce) can mild green chiles
1/2 large onion, halved and thinly sliced
1 teaspoon ground coriander
1 teaspoon ground pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pound boneless, skinless chicken tenderloins
Directions:
Combine tomatoes, paste, chiles, onion, coriander, pepper, cardamom, cinnamon, cloves, and nutmeg in slow cooker. Add chicken and cook on LOW 4 - 6 hours, until chicken is cooked through.
