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Chicken Kabsa Recipe

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4.1 from 6 reviews

Chicken Kabsa is a traditional Saudi Arabian and Yemeni dish featuring succulent seared chicken and fragrant basmati rice cooked in a flavorful spiced broth. This popular Middle Eastern meal is garnished with toasted raisins and pine nuts, delivering a delightful balance of savory and sweet flavors that your entire family will enjoy.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Main 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

Spices

  • 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

Liquids

  • 4 cups hot water

For Garnish

  • 1/4 cup raisins
  • 1/4 cup pine nuts or slivered almonds

Instructions

  1. Prepare the rice: Wash the basmati rice in cold water until the water runs clear. Soak the rice in about 2 to 3 inches of water for 20 to 30 minutes while preparing the chicken.
  2. Toast garnishes: Heat oil in a large heavy-duty pot or Dutch oven over medium heat. Add the raisins and pine nuts and cook, stirring occasionally, until golden and fragrant, about 2 minutes. Remove them with a slotted spoon and set aside on a paper towel-lined plate.
  3. Sauté onions and chicken: In the same pot, add the diced onions and sauté until golden. Add the chicken pieces and minced garlic, cooking for 4-5 minutes until the chicken is nicely browned on all sides.
  4. Add vegetables and spices: Stir in tomato paste, grated carrots, chopped tomato, jalapeno peppers, whole cloves, cardamom pods, cinnamon sticks, ground cumin, coriander, salt, 7-spice/allspice, paprika, and black pepper. Cook for another 3-4 minutes until the tomatoes soften and spices are aromatic.
  5. Simmer chicken: Pour in the hot water and partially cover the pot. Reduce heat to medium-low and simmer until the chicken is cooked through, about 20 to 25 minutes.
  6. Prepare the rice: Remove the cooked chicken from the pot and set aside on a foil-lined sheet pan. Retain the broth in the pot. Drain the soaked rice and add it to the broth. Bring to a boil, then cover the pot and reduce heat to the lowest setting. Let the rice cook undisturbed for 10 minutes, allowing it to absorb the flavors and steam properly.
  7. Broil the chicken: While the rice is cooking, place the chicken under the oven broiler until the skin turns a crispy dark golden brown.
  8. Serve: Once the rice is done, gently fluff it with a fork and spread it out on a large serving platter or individual bowls. Arrange the crispy chicken pieces on top. Garnish generously with the toasted raisins and pine nuts. Optionally, sprinkle chopped parsley or cilantro and serve with homemade Zhoug sauce and sour cream for an extra touch of flavor.

Notes

  • Soaking the rice prior to cooking helps achieve fluffy and separate grains.
  • Broiling the chicken at the end crisps the skin and enhances flavor.
  • Adjust the level of heat by varying the amount or type of peppers used.
  • Use a heavy pot or Dutch oven to evenly cook the chicken and rice.
  • Zhoug (a spicy Middle Eastern herb sauce) and sour cream add complementary cooling and spicy notes.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://iamstarved.com/chicken-kabsa-recipe/