Chicken Kabsa is an aromatic Saudi Arabian dish that features fragrant rice, tender browned chicken and a delightful blend of spices. A magnificent chicken and rice one-pot dish that is sure to become your go-to recipe for special occasions and regular dinners.
In a small bowl, combine all the Kabsa spices and set aside.
Heat olive oil in a wide dutch oven over medium-high heat until shimmering. Add almonds, raisins, and sultanas, and cook until golden brown, for about 3 minutes. Using a slotted spoon, transfer them to a plate and set aside.
Add the sliced onions to the same dish and sauté until they turn golden brown, stirring often, for about 10 minutes. Using a slotted spoon drain the onions and transfer to the plate.
Pat dry the chicken pieces and season with ½ teaspoon salt and ½ teaspoon pepper.
In the same dutch oven, place the chicken pieces skin-side down. Sear both sides over high heat until golden brown, flipping them in between. This process should take about 3 minutes per side. Transfer the chicken to a plate.
Return the cooked onions to the dish and add grated garlic, ginger, cinnamon sticks, and bay leaves. Cook until aromatic, approximately 1 minute.
Add chopped tomatoes, tomato paste, and the prepared Kabsa spice mix to the dish. Cook until fragrant, stirring occasionally for about 2 minutes.
Add grated carrots, chicken stock, dried lime, the seared chicken, and ¾ teaspoon salt. Raise the heat until the mixture bubbles, then reduce the heat, cover the dish, and let it simmer for 25 minutes on the stovetop or in a preheated oven at 350°F (175°C).
Scoop out 2 tablespoons of the tomato oil from the top and set it aside in a small bowl. Remove the partially cooked chicken from the dish and transfer it to a plate.
Stir the rice into the dish, then arrange the chicken on top. Raise the heat until the mixture bubbles, then reduce the heat, cover the dish, and simmer for an additional 20 minutes on the stovetop or in the preheated oven at 350°F (175°C).
Remove the lid, give the rice a gentle stir, and arrange the chicken back on top. Brush the chicken with the reserved tomato oil. Bake the dish uncovered, for an additional 20 minutes until the chicken turns golden brown on top. Alternatively, you can brown the chicken separately by broiling, frying, or baking it until it becomes golden and crisp.
Remove from oven, uncover and Let it rest 10 minutes. Then Garnish with fried onions, almonds, raisins, sultanas, chopped parsley and drizzle ghee. Top it with boiled egg halves, if you prefer.
Notes
Kabsa Spice Mix: Use the homemade Kabsa spice mix or try a store-bought Kabsa spice blend or baharat as a substitute.
Chicken Cuts: The bone-in and skin-on chicken works the best for this recipe. Boneless chicken cuts may cook faster, so adjust the cooking time accordingly.
Dried Limes: If you can't find dried limes, use dried lime powder o lime juice as a substitute.
Sella Basmati Rice: While traditional Kabsa is made with regular basmati rice, some recipes use sella basmati rice, which is parboiled before being milled. It has a firmer texture and is less prone to overcooking or becoming mushy. If you prefer using sella rice, adjust the cooking time and water quantity according to the package instructions.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, gently warm it in a pan or microwave, adding a splash of water or broth to prevent it from drying out. You can freeze kabsa for 2 to 3 months in freezer-safe containers.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.