Description
Experience the rich and aromatic flavors of traditional Chicken Kabsa, a beloved Middle Eastern dish featuring tender, spiced chicken cooked with fragrant basmati rice, dried fruits, and a blend of warm spices. This homemade recipe uses a dutch oven to perfectly sear and simmer the chicken and rice, resulting in a sumptuous and satisfying meal.
Ingredients
Scale
Spice Blend
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper
- 0.5 teaspoon Saffron or Turmeric (Choose saffron for luxury, turmeric for color)
- 1 teaspoon Ground Cardamom
- 1 teaspoon Allspice
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground Cloves
- 0.25 teaspoon Nutmeg
Main Ingredients
- 0.5 cup Almonds (sliced or slivered) (For topping)
- 0.25 cup Raisins
- 0.25 cup Sultanas
- 2 tablespoons Olive Oil (For sautéing)
- 4 pieces Chicken (bone-in, skin-on, leg quarters or whole chicken)
- 1 teaspoon Salt (Adjust to taste)
- 2 large Yellow Onions (Finely sliced)
- 4 cloves Garlic (grated)
- 1 tablespoon Grated Ginger
- 2 pieces Cinnamon Sticks
- 2 pieces Bay Leaves (dried)
- 2 cups Chopped Tomatoes
- 2 tablespoons Tomato Paste or Tomato Sauce
- 2 tablespoons Kabsa Spice Mix (Prepare from the spices listed above)
- 1 cup Carrots (grated or shredded)
- 1 piece Green Chili Peppers (Adjust based on heat preference)
- 1 piece Red Chili Peppers or Bell Peppers (For color and adjusting spice level)
- 4 cups Chicken Stock or Bouillon Cubes
- 2 pieces Dried Limes
- 2 cups Basmati Rice
- 2 tablespoons Parsley (For garnish)
- 2 tablespoons Ghee or Butter (For a rich finish)
Instructions
- Prepare the spice blend: In a small bowl, combine ground cinnamon, black pepper, saffron or turmeric, ground cardamom, allspice, ground coriander, ground cumin, paprika, ground cloves, and nutmeg. Mix well and set aside.
- Sauté nuts and dried fruits: Heat olive oil in a dutch oven over medium heat. Add sliced almonds, raisins, and sultanas, sautéing them until golden brown. Remove from the pot and set aside with the fruits.
- Cook onions: In the same dutch oven, sauté finely sliced yellow onions until they turn golden brown. Remove and set aside with the sautéed fruits.
- Season the chicken: Pat the chicken pieces dry and season them evenly with salt and black pepper.
- Sear the chicken: Place the chicken skin-side down in the hot dutch oven and sear until the skin is golden brown. Flip and brown the other side, then remove temporarily from the pot.
- Sauté aromatics and spices: Add the sautéed onions back to the pot along with grated garlic, grated ginger, cinnamon sticks, and bay leaves. Stir to combine and cook briefly to release aromas.
- Add tomatoes and spice mix: Stir in chopped tomatoes, tomato paste, and the prepared kabsa spice blend. Cook for several minutes to thicken and deepen the sauce.
- Add vegetables and liquids: Mix in grated carrots, green and red chili peppers, chicken stock, and dried limes. Return the seared chicken pieces back to the pot. Bring to a simmer.
- Simmer chicken: Cover partially and simmer for 25 minutes, allowing the chicken to cook through and absorb the flavors.
- Prepare rice layer: Remove the chicken pieces and reserve some of the flavorful tomato oil from the pot. Add the rinsed basmati rice to the pot, spreading it evenly. Place the chicken pieces on top of the rice.
- Cook rice and chicken together: Cover the pot fully and cook for an additional 20 minutes on low heat, allowing the rice to absorb the liquid and finish cooking the chicken.
- Finish cooking and brown chicken: Uncover the pot, gently fluff the rice, and brush the chicken pieces with the reserved tomato oil. Place the pot in an oven or on a low burner to bake or brown the chicken until the skin is beautifully golden and slightly crispy.
- Rest and garnish: Let the dish rest for 10 minutes to meld flavors. Garnish with chopped parsley and the toasted almonds, raisins, and sultanas reserved earlier before serving.
Notes
- You can substitute saffron with turmeric for a more economical yet vibrant color.
- Adjust the chili peppers according to your preferred spice level.
- For a richer taste, finish the dish by brushing with ghee or butter.
- Ensure basmati rice is well rinsed to prevent sticking and achieve fluffy grains.
- Using a dutch oven or heavy-bottom pot helps maintain even heat for slow simmering and perfect cooking.
