Name: Chicken Kabsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 3 pounds chicken, skin on, cut in half or quarter; 2 cups basmati rice; 1/4 cup oil; 1 large onion, diced or sliced; 5-6 garlic cloves, minced; 2 tablespoons tomato paste; 2 carrots, grated; 1 large tomato, chopped; 2 jalapeno or serrano peppers, chopped or cut in half; 4 whole cloves; 4 cardamom pods; 2 sticks cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon 7-spice or allspice; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 4 cups hot water; 1/4 cup raisins; 1/4 cup pine nuts or slivered almonds

Jump to Recipe· 4.1 from 6 reviews

I absolutely adore making and sharing this Chicken Kabsa Recipe because it brings a vibrant burst of Middle Eastern flavors straight to my kitchen. The way tender chicken mingles with fragrant, spiced basmati rice, accented by sweet raisins and crunchy pine nuts, never fails to impress my family and friends. It’s comfort food elevated with a sophisticated touch that feels special every single time I serve it.

Why You’ll Love This Chicken Kabsa Recipe

From the first time I made this Chicken Kabsa Recipe, I was hooked by the deep, warm spices that gently coat the juicy chicken, paired with the subtly flavored rice infused with aromatic cloves, cardamom, and cinnamon. The balance of sweet and savory elements — especially with the toasted raisins and pine nuts — creates a harmony of textures and tastes that keeps me coming back for more. It’s a dish with bold character yet very approachable flavors that invite everyone to dive in.

What really draws me to this recipe beyond the delicious taste is how straightforward it is to prepare. Even though it may sound elaborate at first, once you gather your basic ingredients, the process flows effortlessly. It fits perfectly into my schedule when I want something impressive but not overly complicated, making it an ideal centerpiece for family dinners, festive occasions, or weekend gatherings where I want the wow factor without fuss.

Ingredients You’ll Need

The image shows a black pot filled with a red, thick stew that has visible chunks of vegetables and spices, including a cinnamon stick and cardamom pods. On top of the stew, near the center, there is a small mound of white rice sitting on the surface. To the left of the pot, a white plate holds a piece of cooked chicken covered with a reddish sauce and some small diced vegetables. The scene is set on a white marbled surface, with part of a white and yellow cloth visible near the pot handle. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Kabsa Recipe lies in its carefully selected yet simple ingredients, each playing a crucial role to build layers of flavor, texture, and color that bring the dish to life.

3 pounds chicken, skin on and cut: Using skin-on chicken enhances flavor and helps achieve beautiful crispiness when broiled.
2 cups basmati rice: I love basmati for its fluffy texture and aroma, perfect for soaking up the seasoned broth.
1/4 cup oil: Essential for sautéing and toasting the nuts and raisins to golden perfection.
1 large onion, diced or sliced: Adds sweetness and depth when caramelized.
5-6 garlic cloves, minced: Garlic brings warmth and aroma to the whole dish.
2 tablespoons tomato paste: Adds a rich umami boost and beautiful color.
2 carrots, grated: A subtle sweetness and vibrant color that brighten the dish.
1 large tomato, chopped: Freshness and slight acidity that balances the spices.
2 jalapeno or serrano peppers, chopped: Brings mild heat and complexity; adjust to your spice preference.
4 whole cloves: Small but mighty spice with a sweet and aromatic punch.
4 cardamom pods: Adds a floral, slightly citrusy fragrance.
2 sticks cinnamon: Warm spice that pairs beautifully with savory ingredients.
1 teaspoon each ground cumin, ground coriander, salt: These staples build the foundational flavor.
1/2 teaspoon each 7 spice or allspice, paprika, black pepper: Adds warmth, smokiness, and just enough kick.
4 cups hot water: Creates the flavorful broth that steams the rice fluffy and tender.
For garnish – 1/4 cup raisins: Sweet bursts complement the savory rice.
1/4 cup pine nuts or slivered almonds: Adds a crunchy, nutty texture to finish.

Directions

Step 1: Start by washing your basmati rice under cold running water until the water runs clear, then soak it in a bowl of water for about 20 to 30 minutes while you prepare the chicken and other ingredients. This soaking step is key to perfect fluffy rice every time.

Step 2: Heat the oil in a large heavy-duty pot or Dutch oven over medium heat. Add the raisins and pine nuts and toast them for about 2 minutes until they’re golden and fragrant. Remove them carefully with a slotted spoon and set aside on a paper towel-lined plate so they stay crisp.

Step 3: To the same pot, add the diced onions and sauté until they turn a lovely golden color. Then add the chicken pieces along with the minced garlic and sauté for another 4 to 5 minutes, letting the chicken brown nicely on all sides – this step builds so much flavor!

Step 4: Stir in the tomato paste, grated carrots, chopped tomato, jalapeno peppers, whole cloves, cardamom pods, cinnamon sticks, ground cumin, coriander, salt, 7 spice or allspice, paprika, and black pepper. Let everything cook together for 3 to 4 minutes until the tomatoes soften and the spices release their aroma.

Step 5: Pour in 4 cups of hot water and partially cover the pot. Let the chicken simmer gently for about 20 to 25 minutes until it’s tender and fully cooked through. Carefully remove the chicken pieces and place them on a foil-lined baking sheet while reserving the broth in the pot.

Step 6: Drain the soaked rice and add it to the pot with the broth. Bring it to a gentle boil, then cover the pot tightly and reduce the heat to the lowest setting. Let the rice cook undisturbed for 10 minutes, resisting the urge to lift the lid so the steam cooks it perfectly.

Step 7: While the rice cooks, place the chicken under a broiler to crisp and darken the skin for a few minutes – watch carefully so it doesn’t burn. This finishing touch takes the dish to the next level of deliciousness.

Step 8: Once the rice is done, fluff it gently with a fork. Serve the rice on a large platter, top with the crispy chicken, and sprinkle generously with your toasted raisins and nuts. For a fresh touch, I like to add chopped parsley or cilantro and enjoy it alongside some homemade Zhoug sauce and sour cream.

Servings and Timing

This Chicken Kabsa Recipe comfortably serves 8 people, making it perfect for family meals or casual entertaining. The prep time is about 15 minutes, mostly spent gathering and prepping ingredients, while the total cook time clocks in at around 30 minutes including simmering and broiling. Altogether, you’re looking at roughly 45 minutes from start to finish, which is fantastic for a dish so full of flavor. There’s no additional resting time, so it’s great for serving immediately while warm and fragrant.

How to Serve This Chicken Kabsa Recipe

This image shows a colorful meal with three parts. On the top right, a large round white dish with blue patterns holds orange-red rice mixed with green herbs and some raisins, with a wooden spoon resting inside. At the bottom center, a round gray plate is filled with the same rice, topped with a yellow-brown grilled chicken wing and a green chili pepper. On the left side, a white plate holds the same rice with a golden and slightly charred chicken leg on top, garnished with small green leaves. A shiny fork rests on the rice beside the chicken leg. In the top left corner, a small white cup with a spoon contains a white creamy sauce, and at the bottom left corner, a blue and white cloth is draped on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Every time I serve this Chicken Kabsa Recipe, I love pairing it with some bright, crisp sides to balance the richness of the dish. A fresh cucumber and tomato salad or a simple Middle Eastern fattoush works wonderfully to add a refreshing contrast. I also enjoy serving warm, fluffy pita bread on the side to scoop up the savory rice and juicy chicken.

Presentation-wise, I find placing the chicken atop the rice on a big platter creates a beautiful, inviting centerpiece. Sprinkling toasted pine nuts and raisins on top adds color and texture that always spark compliments from my guests. For a pop of freshness, I garnish with chopped cilantro or flat-leaf parsley, which brightens both flavor and appearance, making the dish feel even more vibrant.

As for drinks, this dish pairs excellently with a chilled, crisp white wine such as Sauvignon Blanc or a light rosé to complement the spice without overpowering it. If you prefer non-alcoholic options, mint lemonade or a sparkling citrus-infused water add an invigorating touch. I find this meal perfect for family dinners, holiday feasts, or casual get-togethers when I want something impressive yet comforting served hot straight from the pot.

Variations

I love experimenting with this Chicken Kabsa Recipe to suit different tastes and dietary needs. For a gluten-free twist, just double-check that your spices and tomato paste are naturally gluten-free, which they typically are, and you’re good to go! If you want to try a flavor variation, adding a bit of dried lime powder or sumac can lend a tart brightness that I find delightful and unexpected.

For those who prefer poultry alternatives or want to switch things up, swapping chicken for lamb or beef gives the dish a heartier depth. Just adjust cooking times accordingly. Vegetarians (and vegans) can make a stunning version by roasting hearty vegetables like cauliflower, carrots, and potatoes with the same spices, then mixing in toasted nuts and raisins for texture and sweetness. Using vegetable broth instead of chicken broth keeps it plant-based and just as flavorful.

Lastly, I sometimes like to cook the components separately — roasting the chicken in the oven fully and preparing the spiced rice on the stovetop — for more control over texture and caramelization. Either method delivers that signature Chicken Kabsa flavor I cherish deeply.

Storage and Reheating

Storing Leftovers

I store leftover Chicken Kabsa in airtight containers in the refrigerator to keep it fresh for up to 3 to 4 days. It’s best to separate the chicken from the rice if possible so each retains its ideal texture when reheated. Using glass or BPA-free plastic containers with snug lids helps keep flavors locked in and prevents any unwanted moisture loss.

Freezing

This recipe also freezes beautifully. To freeze, I portion the chicken and rice into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to avoid freezer burn. You can freeze it for up to 2 to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

When reheating, I prefer warming the rice and chicken separately. For the rice, reheating gently in a covered pan over low heat with a splash of water helps bring back its fluffy texture. The chicken tastes best when reheated in the oven at 300°F (150°C) for 10-15 minutes or until warmed through, which helps maintain the crispiness of the skin. Avoid microwaving if you want to keep that wonderful texture intact.

FAQs

Can I use chicken thighs instead of whole chicken pieces?

Absolutely! Chicken thighs work great in this recipe because they stay juicy and flavorful. Just adjust the cooking time slightly as thighs may cook faster than larger bone-in pieces. The rich dark meat complements the spices beautifully.

What if I can’t find basmati rice? Can I use another type?

Basmati is ideal for its aroma and texture, but you can substitute it with any long-grain rice. Just be mindful of cooking times as some varieties might need a bit more or less water. Avoid short-grain rice as it tends to be stickier and less fluffy.

Is the jalapeno necessary, or can I omit it?

The jalapeno adds a gentle heat and complexity, but if you prefer a milder dish, feel free to omit or reduce it. You can also swap it for a small piece of bell pepper if you want the fresh vegetable note without the spice.

How do I make this recipe vegan-friendly?

You can easily make a vegan version by replacing the chicken with a mix of roasted vegetables like eggplant, cauliflower, and carrots, and using vegetable broth for the rice. Toasted nuts and raisins remain a key garnish to keep that essential texture and flavor balance.

Can I prepare this dish ahead of time for a party?

Definitely! Prep everything a day ahead, including cooking the chicken and rice separately. Store them in the fridge and reheat just before serving. This way, you spend less time in the kitchen when guests arrive and have more time to enjoy the party.

Conclusion

I truly hope you give this Chicken Kabsa Recipe a go because it’s one of those dishes that feels like a warm hug from the inside out. It’s full of vibrant flavors, satisfying textures, and such a welcoming aroma that fills your home with joy. Sharing it with loved ones makes it even more special, and I can’t wait for you to experience that magic too!