Description
Chicken Kabsa is a traditional Arabian dish featuring aromatic basmati rice cooked with tender, spiced chicken and a fragrant blend of warm spices including cinnamon, cardamom, cumin, paprika, cloves, and saffron. This one-pot meal is infused with the subtle tartness of dried limes and finished with a garnish of crunchy almonds and sweet raisins for a perfect balance of flavors and textures.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken legs or large pieces
Spice Mix
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- A pinch of saffron threads
Rice and Liquids
- 2 cups basmati rice
- 3 1/2 cups chicken stock or broth
- 2 dried limes (or 1 teaspoon dried lime powder)
Vegetables (optional)
- 1 medium tomato, diced
- 1 medium carrot, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish
- 1/4 cup slivered almonds, toasted
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Chicken: Heat a large heavy-bottomed pot over medium-high heat and add a little oil. Once hot, sear the bone-in chicken pieces, skin side down first, until golden brown on all sides. Remove the chicken from the pot and set aside.
- Sauté Aromatics and Spices: In the same pot, reduce heat to medium and add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant. Add the kabsa spice mix — cinnamon, cardamom, cumin, paprika, cloves, and saffron — stirring frequently until the spices bloom and the mixture is aromatic. Add diced tomatoes and cook until they soften and release their juices.
- Add Rice, Stock, Vegetables, and Chicken: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Add the rice to the pot along with the sliced carrots and dried limes (or lime powder). Pour in the chicken stock, stir gently to combine, and nestle the seared chicken pieces back into the pot on top of the rice mixture. Bring everything to a gentle simmer, then cover the pot tightly with a lid.
- Simmer Until Cooked: Reduce the heat to low and let the dish cook covered for about 30–40 minutes until the rice is tender and has absorbed all the liquid, and the chicken is fully cooked and tender. Avoid removing the lid during cooking to keep steam trapped for even cooking.
- Optional Oven Browning: For extra crispy skin, preheat the oven broiler. Carefully transfer the chicken pieces to a baking sheet and broil for 3–5 minutes, watching carefully to avoid burning, until the skin crisps up nicely.
- Garnish and Serve: Sprinkle toasted almonds, raisins, and freshly chopped parsley over the pot before serving. Serve hot as a fragrant and hearty main course.
Notes
- For best flavor, use high-quality basmati rice and rinse it well before cooking.
- If dried limes are unavailable, lime powder or a squeeze of fresh lime at the end can complement the dish’s flavor.
- To make this dish milder, reduce the quantity of spices like paprika or cloves.
- The optional oven browning step adds a delightful crispiness but can be skipped for a softer texture.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
