There’s something incredibly comforting about a dish that fills your home with rich, aromatic spices and brings the whole family together. Chicken Kabsa is one such dish—a Middle Eastern favorite that combines spiced, tender chicken with fragrant basmati rice, all cooked in a single pot for maximum flavor.
While this may not be the most traditional or authentic Kabsa recipe, it is the version my family and I absolutely love. It’s inspired by the flavors I experienced in Saudi Arabia, and after trying multiple variations, this recipe comes very close to the taste I remember. It’s now a staple in my home, and I hope you’ll enjoy it as much as we do!
What is Chicken Kabsa?
Chicken Kabsa is a popular rice dish from Saudi Arabia and the Gulf region. It features perfectly seasoned chicken, cooked with warm spices, tomatoes, and dry limes (loomi), giving it a tangy depth and smoky aroma. The chicken is often roasted for a crispy finish, while the rice absorbs all the delicious flavors from the broth, creating an incredibly rich and satisfying meal.
This dish is often served with a side of yogurt sauce, fresh salads, or pickled vegetables, making it a complete and hearty meal. It’s not only delicious but also visually impressive.
Step by Step Cooking Instructions:
Step 1: Prepare the Base
1. In a large heavy-bottomed pot, heat the oil over medium heat.
2. Add the onion, garlic paste, ginger paste, and tomato paste. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent.
Step 2: Toast the Spices
3. Add the whole spices (bay leaves, cardamom pods, cloves, cinnamon sticks, and dry lime) along with raisins and all the ground kabsa spice mix (reserve 2 tablespoons for later).
4. Stir and toast the spices for 2-3 minutes until fragrant.
Step 3: Sear the Chicken
5. Add the chicken leg quarters, skin side down, and coat them well in the spice mixture.
6. Sear the chicken for 5-7 minutes, until the skin is golden brown and crispy.
Step 4: Cook the Chicken
7. Pour in the pureed tomatoes and stir well to combine.
8. Cover the pot and let the chicken simmer on low heat for about 30-40 minutes.
Step 5: Roast the Chicken for Extra Flavor
9. Preheat your oven to broil.
10. Remove the chicken from the pot and place it on a baking tray.
11. Sprinkle the reserved Kabsa spice mix over the chicken.
12. Broil in the oven for 5-10 minutes, until the skin is crispy and golden.
Step 6: Cook the Rice
13. While the chicken is roasting, add the rinsed basmati rice into the same pot with the tomato and spice-infused broth.
14. Pour in enough water to cook the rice and add salt to taste.
15. Stir well, then cover and let the rice cook over low heat for 20 minutes, until fluffy and tender.
Step 7: Let It All Steam Together
16. Once the rice is cooked, place the roasted chicken back on top of the rice.
17. Cover the pot and let everything steam for another 10-15 minutes.
Step 8: Assemble & Serve
18. Transfer the rice to a serving platter and arrange the roasted chicken on top.
19. Garnish with raisins, toasted slivered almonds, and chopped parsley.
Tips for the Perfect Chicken Kabsa
✅ Use long-grain basmati rice – Soaking the rice ensures fluffier results.
✅ Dry limes (loomi) add a signature tangy depth – Don’t skip them!
✅ Broiling the chicken enhances the flavor – It adds a delicious roasted taste.
✅ Let the rice and chicken steam together – This enhances the flavors and makes the dish extra aromatic.
✅ For extra richness, you can add ghee or butter – Just a tablespoon at the end makes a big difference!
Instagram Reel:
Ingredients:
¼ cup oil (vegetable or olive oil)
1 tablespoon garlic paste
1 tablespoon ginger paste
¼ cup tomato paste
1 yellow onion, diced
2 tomatoes, pureed
2 lbs (around 3 to 4) chicken leg quarters with skin
¼ cup raisins (adds a touch of sweetness)
Whole Spices (for that deep aroma!)
4 bay leaves
6 cardamom pods
6 cloves
2 cinnamon sticks
3 dry lime (loomi) (a must for authentic flavor!)
Kabsa Spice Mix
2 teaspoons coriander
½ teaspoon cardamom
½ teaspoon cinnamon
1 teaspoon black pepper
½ teaspoon turmeric
1 teaspoon onion powder
2 teaspoons salt
2 teaspoons chili powder or paprika
2 teaspoons 7-spice mix (or substitute with a mix of allspice, nutmeg, and cumin)
For the Rice
3 cups basmati rice, rinsed well and soaked
1 teaspoon salt (or to taste)
Water (as needed for cooking rice)
Optional Garnishes
Raisins
Slivered toasted almonds
Chopped parsley
Why We Love This Version
This Chicken Kabsa recipe may not be 100% authentic, but it tastes incredibly close to what I had in Saudi Arabia. It has become a family favorite, and I love how the flavors develop every time I make it. The combination of warm spices, tender chicken, and fragrant rice makes it the ultimate comfort food.
Have you tried Chicken Kabsa before? Let me know in the comments below!
> This recipe is adapted from Moribyan’s Chicken Kabsa recipe, with tweaks to suit my family’s taste!
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