Description
Chicken Kabsa is a traditional Arabian dish featuring tender bone-in chicken simmered with fragrant kabsa spices and basmati rice. This one-pot meal combines a blend of warming spices like cinnamon, cardamom, cumin, and saffron with savory chicken stock, creating a rich and aromatic rice dish often garnished with toasted almonds, raisins, and fresh parsley. Perfect for a family meal, it delivers comforting flavors and beautiful presentation.
Ingredients
Scale
Chicken and Marinade
- 6 bone-in, skin-on chicken legs or large pieces
- 2 tablespoons kabsa spice mix (blend of cinnamon, cardamom, cumin, paprika, cloves, saffron)
Rice and Vegetables
- 2 cups basmati rice
- 4 cups chicken stock or broth
- 2 dried limes or 1 teaspoon lime powder
- 2 medium tomatoes, diced
- 1 large carrot, diced (optional)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Garnishes
- 1/4 cup almonds, toasted
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped (for garnish)
- 2 tablespoons vegetable oil or ghee (for cooking)
Instructions
- Sear the Chicken: Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces with a portion of the kabsa spice mix. Add the chicken to the pot and sear until the skin is golden brown and crispy on all sides, about 6-8 minutes. Remove the chicken and set aside.
- Sauté Aromatics and Spices: In the same pot, add the chopped onions, garlic, and grated ginger. Sauté until the onions are soft and translucent, about 5 minutes. Stir in the remaining kabsa spice mix and cook for another minute until fragrant. Add the diced tomatoes and carrots, cooking until the tomatoes soften and release their juices, about 7 minutes.
- Add Rice and Liquids: Rinse the basmati rice under cold water until the water runs clear. Add the rice to the pot and stir well to coat with the spice mixture. Pour in the chicken stock and add dried limes or lime powder. Return the seared chicken to the pot, nestling it into the rice mixture. Stir gently to combine.
- Simmer the Kabsa: Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 25-30 minutes until the rice is fully cooked and the chicken is tender. Avoid lifting the lid too often to prevent steam from escaping.
- Optional Crisping: For extra crispy chicken skin, preheat your oven to 400°F (200°C). Transfer the chicken pieces to a baking sheet and bake for 8-10 minutes until the skin is browned and crisp.
- Garnish and Serve: Fluff the rice gently with a fork. Transfer the kabsa to a serving platter. Sprinkle with toasted almonds, raisins or sultanas, and chopped fresh parsley. Serve hot as a flavorful and aromatic meal.
Notes
- You can substitute dried limes with lime zest and a squeeze of fresh lime for similar flavor.
- Adjust the kabsa spice mix quantities to your spice preference for more or less heat and aroma.
- Vegetables like bell peppers or peas can be added for extra color and texture.
- For a richer taste, use homemade chicken stock or broth if available.
- This dish can be made in advance and reheated gently, though fresh garnishes should be added before serving.
