Description
Chicken Kabsa is a traditional Arabian dish featuring succulent bone-in chicken cooked with aromatic kabsa spices, basmati rice, and optional vegetables. The chicken is seared to a golden brown, then simmered with fragrant spices, rice, and broth until tender, creating a flavorful and hearty meal garnished with almonds and raisins.
Ingredients
Scale
Chicken and Spices
- 6 bone-in, skin-on chicken legs or large pieces
- 2 tablespoons kabsa spice mix (cinnamon, cardamom, cumin, paprika, cloves, saffron)
- 2 dried limes or 1 teaspoon dried lime powder
Rice and Vegetables
- 2 cups basmati rice, rinsed
- 3 cups chicken stock or broth
- 1 large tomato, diced
- 1 large carrot, diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
Garnish
- 1/4 cup almonds, toasted
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped (optional)
Instructions
- Sear the Chicken: Heat a large heavy-bottom pot over medium-high heat and add a bit of oil. Add the bone-in, skin-on chicken pieces and sear until golden brown on all sides for about 8-10 minutes. Remove chicken and set aside.
- Sauté Aromatics and Spices: In the same pot, reduce heat to medium. Add chopped onions, minced garlic, and ginger. Sauté until softened and fragrant, about 5 minutes. Stir in the kabsa spice mix and cook for another 2 minutes to release the spices’ aromas. Add diced tomatoes and cook until the tomatoes break down and become soft, around 5 minutes.
- Add Rice, Stock, and Chicken: Pour in rinsed basmati rice to the pot and gently stir to coat with the spices and tomato mixture. Add carrots and any other optional vegetables. Pour in the chicken stock and add the dried limes or lime powder. Return the seared chicken pieces to the pot, nestling them into the rice. Bring the mixture to a gentle simmer, then cover with a tight-fitting lid and cook on low heat for 30-35 minutes or until the rice is tender and the chicken is fully cooked and tender.
- Optional Oven Crispy Finish: For extra crispy skin, preheat your oven to 400°F (200°C). Transfer the cooked chicken pieces to a baking tray and bake for 10 minutes or until the skin is crispy and browned to your liking.
- Garnish and Serve: Once cooked, fluff the rice gently with a fork. Garnish the dish with toasted almonds, raisins or sultanas, and fresh chopped parsley if desired. Serve hot and enjoy your flavorful Arabian Chicken Kabsa.
Notes
- Soaking basmati rice for 20-30 minutes before cooking helps achieve fluffier grains.
- Dried limes add an authentic tangy flavor, but lime powder is a good substitute.
- Vegetables such as bell peppers or peas can be added for extra nutrition and color.
- Toasting the almonds gives a nice crunch and deeper flavor to the garnish.
- This dish is best enjoyed fresh but leftovers keep well refrigerated for up to 3 days.
