Description
Chicken Kabsa is a traditional Arabian one-pot dish featuring aromatic spiced chicken cooked together with flavorful basmati rice. This comforting meal is richly seasoned with a blend of warm spices including cinnamon, cardamom, cumin, paprika, cloves, and saffron, and often includes dried limes for a unique tangy depth. Garnished with toasted almonds and sweet raisins, Kabsa offers a perfect balance of savory and sweet flavors that’s popular across the Arabian Peninsula.
Ingredients
Scale
Chicken and Spices
- 6 bone-in, skin-on chicken legs or large pieces
- 2 tablespoons Kabsa spice mix (cinnamon, cardamom, cumin, paprika, cloves, saffron)
- 2 dried limes (or 1 tablespoon lime powder)
Rice and Vegetables
- 2 cups basmati rice, rinsed
- 3 ½ cups chicken stock or broth
- 1 medium onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium tomatoes, chopped
- 1 large carrot, peeled and diced (optional)
Garnishes
- ½ cup toasted almonds
- ¼ cup raisins or sultanas
- Fresh parsley, chopped, for garnish
Instructions
- Sear the chicken: Heat a large pot over medium-high heat and sear the bone-in, skin-on chicken pieces until they are golden brown on all sides. Once browned, remove the chicken from the pot and set aside to prevent overcooking in later steps.
- Sauté aromatics and spices: In the same pot, add sliced onions, minced garlic, and fresh ginger. Cook until the onions are translucent and fragrant. Stir in the Kabsa spice mix and cook for another minute to release the spices’ aroma. Add chopped tomatoes and cook until they soften and integrate into the mixture, forming a rich base.
- Combine rice and simmer: Add the rinsed basmati rice to the pot along with diced carrots if using. Pour in the chicken stock and add dried limes or lime powder for tanginess. Return the seared chicken pieces to the pot, nestling them into the rice. Stir gently, cover the pot, and reduce the heat to low. Let everything simmer gently until the rice is fluffy and fully cooked and the chicken is tender, approximately 30-35 minutes.
- Optional crisping: For extra crispy chicken skin, transfer the cooked chicken pieces to a baking sheet and brown them in a preheated oven at 400°F (200°C) for 5-7 minutes, watching carefully to prevent burning.
- Garnish and serve: Once cooked, sprinkle toasted almonds, raisins or sultanas, and freshly chopped parsley over the rice and chicken. Serve the Chicken Kabsa hot for a satisfying meal.
Notes
- Soaking the basmati rice for 20-30 minutes before cooking can improve texture and fluffiness.
- If dried limes are unavailable, lime powder or a few drops of fresh lime juice can be used.
- Adjust the amount of Kabsa spice mix to your preferred spice level.
- This dish can be made with other cuts of chicken, but bone-in pieces add more flavor.
- This recipe can be adapted for a stovetop or slow cooker method depending on your preference.
