Print

Chicken Kabsa Recipe

Print Recipe

★★★★★

5 from 93 reviews

Chicken Kabsa is a fragrant and flavorful traditional Middle Eastern dish featuring succulent roasted chicken leg quarters infused with a rich blend of spices, served atop aromatic basmati rice cooked in a savory tomato and spice broth. This dish combines the deep savory flavors of whole and ground spices with tender chicken and fluffy rice, garnished with a delightful mix of sweet and crunchy toppings for a complete and comforting meal.

Ingredients

Scale

For the Chicken and Sauce

  • 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

  1. Sauté Aromatics: In a large pot or Dutch oven, heat the ghee over medium heat. Add the minced garlic, ginger paste, tomato paste, and diced yellow onion. Sauté until the onions become translucent and the mixture is fragrant, approximately 5 minutes.
  2. Toast Spices: Add the whole spices—bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime, and green chili if using—along with 3/4 of the ground kabsa spice mix. Sauté for another 2 to 3 minutes until the spices release their aroma and become toasted.
  3. Sear the Chicken: Place the chicken leg quarters skin side down into the pot, mixing gently to coat with the spices. Sear the chicken until the skin is golden brown and crispy, about 5 to 7 minutes.
  4. Simmer Chicken with Tomato Puree: Pour in the pureed tomatoes, stirring to combine with the spices and chicken. Cover the pot and let the chicken cook over low heat for about 30 minutes or until mostly cooked through. This slow simmer melds flavors deeply.
  5. Roast Chicken: Preheat the oven to 400°F (200°C). Remove the chicken from the pot and place it on a baking tray. Sprinkle the remaining kabsa spice mix evenly over the chicken. Roast for 15 to 20 minutes until the chicken skin is crispy, golden, and the chicken is fully cooked through.
  6. Toast Rice: While the chicken roasts, add the rinsed and soaked basmati rice to the pot with the tomato and spice mixture remaining from cooking the chicken. Toast the rice for a few minutes until it turns lightly golden and fragrant, stirring carefully to avoid sticking.
  7. Cook Rice: Pour in the chicken broth, add 1 teaspoon salt, and stir well. Cover the pot and cook the rice over low heat until tender and fluffy, about 20 minutes. After cooking, keep the pot covered and allow the rice to steam for an additional 10 to 15 minutes to perfect the texture.
  8. Assemble Dish: Once the rice is ready, fluff it gently with a fork and transfer to a serving platter. Arrange the roasted chicken leg quarters on top of the rice.
  9. Add Garnishes: Top the Chicken Kabsa with your choice of optional garnishes such as raisins, sautéed carrots, fried onions, slivered toasted almonds, and chopped parsley to add texture and complementary flavors.
  10. Serve: Serve the Chicken Kabsa hot and enjoy a rich, aromatic, and satisfying Middle Eastern meal.

Notes

  • Soaking basmati rice before cooking helps achieve fluffy and separate grains.
  • Adjust the amount of chili powder or use paprika to control the heat level.
  • Dry lime can be substituted with a splash of lemon juice if unavailable.
  • Ghee can be replaced with unsalted butter or oil but ghee adds authentic flavor.
  • For extra richness, add some toasted nuts and fried onions as garnishes.
  • If you prefer, you can cook the chicken entirely on stovetop without roasting, but roasting adds crispy texture.
  • Ensure the chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).

Keywords: Chicken Kabsa, Middle Eastern cuisine, spiced chicken, basmati rice dish, aromatic rice, roasted chicken, traditional Kabsa recipe

Find it online: https://lieblingsmahlzeit.com/chicken-kabsa-recipe/