Kabsa

Name: Kabsa
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 780g Bone-In Chicken Pieces; 2 cups Basmati Rice, rinsed and soaked 20 minutes; 1 large Onion, finely chopped; 4 cloves of Garlic, minced; 2 medium Tomatoes, chopped; 2 tbsp Tomato Paste; 1 large Carrots, cut into matchsticks; 2 tbsp Ghee; 1 tbsp Neutral Oil; 750ml Chicken Stock; 2 tsp Fine Salt; 1 stick of Cinnamon; 6 pods of Green Cardamom; 6 cloves of Cloves; 2 leaves of Bay Leaf; 2 Dried Lime (Loomi)s, pierced; 1 tsp Black Peppercorns; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Sweet Paprika; 1/2 tsp Ground Turmeric; 1/3 cups Raisins; 1/3 cups Slivered Almonds; 1 tbsp Ghee

Kabsa is a fragrant, one-pot rice and chicken dish from the Arabian Peninsula, where aromatic spices and slow cooking infuse tender bone-in chicken into fluffy, saffron-tinged rice. Caramelized onions, tomato, and a balance of whole and ground spices give it a rich, savory depth, while raisins and toasted almonds add a sweet crunch. It makes an impressive centerpiece for family meals or gatherings.

Kabsa is a fragrant, one-pot rice and chicken dish from the Arabian Peninsula, where aromatic spices and slow cooking infuse tende... Show more

Traditional Middle Eastern Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

1 hr20 min

Price

1,40 €

Calories

892 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the rice

Rinse the Basmati Rice under cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes. While it soaks, finely chop the Onion, mince the Garlic, chop the Tomato, and cut the Carrots into thin matchsticks. Drain the rice well when the timer ends.

Brown the chicken

Set a large heavy-bottomed pot over medium-high heat and warm the Ghee with the Neutral Oil. Add the Bone-In Chicken Pieces in a single layer, season with 1 tsp of the Fine Salt, and sear for 4 minutes on the first side and 4 minutes on the second until nicely browned. Move the chicken to a plate; it will finish cooking later.

Build the sauce

Lower the heat to medium and add the Cinnamon, Green Cardamom pods, Cloves, Bay Leaf, and Black Peppercorns. Stir for about 30 seconds, then add the onion and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute, then add the tomato, Tomato Paste, carrots, Ground Cumin, Ground Coriander, Sweet Paprika, Ground Turmeric, and the remaining salt. Cook for 6 minutes more, scraping the bottom of the pot, until the tomatoes break down and the mixture turns thick and glossy.

Simmer the chicken

Return the chicken to the pot and pour in the Chicken Stock. Add the Dried Lime (Loomi) and press it down into the liquid. Bring everything to a gentle simmer, cover, and cook for 15 minutes until the chicken is nearly tender and the broth tastes rich and tangy.

Cook the rice

Stir the drained rice into the pot, spread it into an even layer, and lay the chicken on top. Cover tightly and cook over low heat for 20 minutes until the rice is tender and the liquid is absorbed, then turn off the heat and let it rest, still covered, for 5 minutes. Fluff the rice gently with a fork before serving.

Garnish and serve

While the rice rests, melt the remaining Ghee in a small skillet over medium. Add the Slivered Almonds and toast for 2 minutes until light golden, then add the Raisins and cook for 1 minute more just until they puff. Spoon the rice onto a serving platter, arrange the chicken on top, and scatter the almond-raisin garnish over everything.