Description
Chicken Kabsa is a traditional Arabian dish featuring fragrant basmati rice cooked with a blend of aromatic spices and tender bone-in chicken. This hearty one-pot meal is enriched with a savory mix of kabsa spices like cinnamon, cardamom, and saffron, combined with chicken broth, vegetables, and garnished with toasted almonds and sweet raisins for a delightful balance of flavors and textures.
Ingredients
Scale
Main Ingredients
- 1 whole chicken, bone-in and skin-on, cut into large pieces or legs (about 3-4 lbs)
- 2 cups basmati rice
- 3 cups chicken stock or broth
- 2 dried limes or 1 tablespoon lime powder
Spices and Aromatics
- 1 teaspoon ground cinnamon
- 3 green cardamom pods or 1 teaspoon ground cardamom
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2-3 whole cloves or 1/2 teaspoon ground cloves
- A pinch of saffron threads soaked in 2 tablespoons warm water
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Vegetables (Optional)
- 2 medium tomatoes, chopped
- 1 medium carrot, chopped
Garnish
- 1/4 cup almonds, toasted
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a little oil and sear the chicken pieces skin-side down until golden brown and crisp, about 4-5 minutes per side. Remove chicken and set aside.
- Sauté Aromatics and Spices: In the same pot, add the chopped onions, garlic, and ginger. Cook for 5-7 minutes until onions are softened and translucent. Stir in the kabsa spice mix—cinnamon, cardamom, cumin, paprika, cloves—and cook for another 2 minutes until fragrant. Add the chopped tomatoes and cook until soft, about 5 minutes.
- Add Rice, Stock, and Chicken: Rinse basmati rice under cold water until water runs clear, then add it to the pot along with the chicken stock, dried limes or lime powder, and optional vegetables like carrots. Stir well to combine all ingredients. Return the seared chicken pieces to the pot, submerging them slightly in the liquid.
- Simmer the Kabsa: Bring the mixture to a boil, then reduce heat to low and cover the pot tightly. Let it simmer gently for about 30-35 minutes, or until the rice is fully cooked, liquid absorbed, and the chicken is tender.
- Optional Crisping: For an extra crispy chicken skin, transfer the browned chicken pieces to a baking sheet and finish in a preheated oven at 400°F (200°C) for 8-10 minutes while the rice cooks, or broil briefly to desired crispiness.
- Garnish and Serve: Fluff the rice gently with a fork, then garnish the kabsa with toasted almonds, raisins or sultanas, and freshly chopped parsley. Serve hot, ideally plated family-style.
Notes
- Soaking saffron in warm water enhances its flavor and color in the dish.
- Using bone-in, skin-on chicken gives more flavor and moisture to the kabsa.
- Adjust the spice levels according to your preference; kabsa spice mix can be made ahead and stored.
- If dried limes are unavailable, lime powder or fresh lime zest can be used for tanginess.
- To make it vegetarian, substitute chicken with hearty vegetables or plant-based protein and use vegetable broth.
