Name: Chicken Kabsa Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Middle Eastern
Ingredients: 1/4 cup ghee; 1 tablespoon minced garlic; 1 tablespoon ginger paste; 1/4 cup tomato paste; 1 yellow onion, diced; 2 tomatoes, pureed; 3 to 4 chicken leg quarters; 4 bay leaves; 6 cardamom pods; 6 cloves; 2 cinnamon sticks; 3 dry lime; 1 green chili (optional); 2 teaspoons coriander; 1/2 teaspoon cardamom; 1/2 teaspoon cinnamon; 1 teaspoon black pepper; 1/2 teaspoon turmeric; 1 teaspoon onion powder; 2 teaspoons salt; 2 teaspoons chili powder or paprika; 2 teaspoons 7 spice; 3 cups basmati rice, rinsed well and soaked; 4.5 cups chicken broth; 1 teaspoon salt; Raisins; Sauteed carrots; Fried onions; Slivered toasted almonds; Chopped parsley

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Introduction

Chicken Kabsa is a flavorful and aromatic Middle Eastern rice dish that combines tender chicken with fragrant spices and fluffy basmati rice. This one-pot meal is both hearty and comforting, perfect for sharing with family and friends.

Two white bowls with blue patterns hold a layered dish. At the bottom, there is golden-brown cooked rice mixed with small green herbs and some nuts. On top of the rice, there are bright orange shredded carrots scattered around. Dark brown raisins and light brown slivered almonds are sprinkled on the carrots. A large, well-cooked chicken leg with a golden, slightly crispy skin covered in rich reddish-brown spices rests on each bowl. The bowls sit on a white marbled surface. Nearby, two small bowls contain more slivered almonds and dark raisins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup ghee
1 tablespoon minced garlic
1 tablespoon ginger paste
1/4 cup tomato paste
1 yellow onion, diced
2 tomatoes, pureed
3 to 4 chicken leg quarters
Whole spices:
- 4 bay leaves
- 6 cardamom pods
- 6 cloves
- 2 cinnamon sticks
- 3 dry lime
- 1 green chili, optional
Kabsa spice mix:
- 2 teaspoons coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon onion powder
- 2 teaspoons salt
- 2 teaspoons chili powder or paprika
- 2 teaspoons 7 spice
Rice:
- 3 cups basmati rice, rinsed well and soaked
- 4.5 cups chicken broth
- 1 teaspoon salt
Optional garnishes:
- Raisins
- Sauteed carrots
- Fried onions
- Slivered toasted almonds
- Chopped parsley

Instructions

Step 1: In a large pot or Dutch oven, heat the ghee over medium heat. Add minced garlic, ginger paste, tomato paste, and diced yellow onion. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
Step 2: Add the whole spices (bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime, and green chili if using), and 3/4 of the ground kabsa spice mix. Sauté for another 2-3 minutes until the spices are toasted and aromatic.
Step 3: Add the chicken leg quarters to the pot, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes.
Step 4: Pour in the pureed tomatoes and mix well with the spice mixture. Cover the pot and let the chicken cook over low heat for about 30 minutes or until mostly cooked.
Step 5: Preheat the oven to 400°F (200°C). Remove the chicken from the pot and transfer to a baking tray. Sprinkle the remaining kabsa spice mix over the chicken. Roast in the oven for 15 to 20 minutes until crispy, golden, and fully cooked.
Step 6: While the chicken roasts, add the rinsed basmati rice to the pot with the tomato and spice mixture. Toast the rice for a few minutes until lightly golden and fragrant.
Step 7: Pour in the chicken broth, add salt, and stir well. Cover the pot and cook the rice over low heat for about 20 minutes until tender and fluffy. Remove from heat and let it steam, covered, for another 10 to 15 minutes.
Step 8: Fluff the rice with a fork and transfer to a serving platter. Arrange the roasted chicken on top of the rice.
Step 9: Garnish with optional toppings such as raisins, sautéed carrots, fried onions, slivered toasted almonds, and chopped parsley.
Step 10: Serve hot and enjoy your delicious Chicken Kabsa!

Tips & Variations

For extra flavor, marinate the chicken with some kabsa spice mix and a little yogurt before cooking.
If dry lime is unavailable, substitute with a squeeze of fresh lemon juice for a similar tang.
Use skin-on chicken thighs if you prefer boneless cuts; adjust cooking time accordingly.
Try adding toasted pine nuts or cashews for a different crunchy garnish.

Storage

Store leftover Chicken Kabsa in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth to keep the rice moist.

How to Serve

Two white bowls with blue patterns are filled each with a large roasted chicken leg placed on top. Beneath the chicken there are layers of yellow-orange rice mixed with thin orange carrot strips, dark raisins, and slivered light brown almonds, all scattered evenly. The dishes are garnished with small sprigs of green herbs, adding fresh color contrasts. Around the bowls, a small white bowl holds dark raisins and a light white bowl contains slivered almonds. The setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for Kabsa?

Yes, you can use chicken thighs, drumsticks, or even a whole chicken cut into pieces. Just adjust the cooking time to ensure the chicken is fully cooked and tender.

Is it possible to make Kabsa without an oven?

Absolutely. You can finish cooking the chicken on the stovetop by simmering it covered until fully cooked and crispy. Alternatively, use a heavy skillet or grill pan to sear and finish the chicken.