Description
Chicken Kabsa is a traditional Arabian dish featuring spiced bone-in chicken cooked with fragrant basmati rice and a blend of aromatic spices such as cinnamon, cardamom, cumin, and saffron. This one-pot meal is enriched with chicken broth and dried limes, optionally enhanced with vegetables like tomatoes and carrots, and garnished with almonds and raisins for a delightful combination of flavors and textures.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken legs or large pieces
Spice Mix
- 2 teaspoons kabsa spice mix (blend of cinnamon, cardamom, cumin, paprika, cloves, saffron)
Rice and Broth
- 2 cups basmati rice
- 3 ½ cups chicken stock or broth
Others
- 2 dried limes or 1 tablespoon lime powder
- 2 medium tomatoes, chopped (optional)
- 1 medium carrot, diced (optional)
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil or ghee
- Salt, to taste
- Black pepper, to taste
Garnish
- 1/4 cup toasted almonds
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped
Instructions
- Sear the Chicken: Heat oil or ghee in a large pot over medium-high heat. Place the bone-in chicken pieces skin-side down and sear until golden brown on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set aside.
- Sauté Aromatics and Spices: In the same pot, add sliced onions, garlic, and grated ginger. Sauté over medium heat until onions become translucent and fragrant, about 5 minutes. Add kabsa spice mix and stir well to coat the aromatics, cooking for another 1-2 minutes until the spices release their aroma. Then add chopped tomatoes and cook until they soften, approximately 5-7 minutes.
- Add Rice, Broth, and Chicken: Rinse the basmati rice under cold water until water runs clear. Add the rice to the pot along with chicken stock or broth, dried limes (or lime powder), and optional diced carrots. Stir gently to combine all the ingredients. Return the seared chicken pieces to the pot, nestling them into the rice mixture.
- Simmer Until Cooked: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly and let it simmer for about 30-40 minutes, or until the rice is cooked through and the chicken is tender. Avoid opening the lid frequently to keep steam trapped for even cooking.
- Optional Crisping: For a crispy finish, preheat the oven to 425°F (220°C). Transfer the chicken pieces to a baking sheet and brown in the oven for 5-8 minutes until skin is crisp. Alternatively, broil briefly monitoring closely to avoid burning.
- Garnish and Serve: Sprinkle toasted almonds, raisins, and freshly chopped parsley over the cooked kabsa. Serve hot as a comforting and richly flavored main dish.
Notes
- You can adjust the spice level by increasing or decreasing the amount of kabsa spice mix to your preference.
- Using bone-in chicken enhances flavor and moisture; however, boneless pieces can be used but may cook faster.
- Dried limes add a distinctive tangy aroma but can be substituted with lime juice if unavailable.
- For a richer dish, consider adding a small amount of ghee instead of vegetable oil.
- This recipe can be made in a single pot for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Arabian
