Chicken Kabsa Recipe

Why make this recipe

Chicken Kabsa is a delicious and aromatic dish that showcases the vibrant flavors of Middle Eastern cuisine. It combines tender chicken with fragrant spices and fluffy rice, making it a perfect meal for family gatherings or special occasions. It’s not just a feast for the taste buds; the beautiful presentation also makes it an eye-catching centerpiece on your dining table.

How to make Chicken Kabsa

Ingredients:

Whole Chicken: 1 (about 3-4 lbs / 1.5-1.8 kg), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Using a whole, bone-in chicken is key for a rich, flavorful broth.
Ghee or Vegetable Oil: 3 tablespoons. Ghee (clarified butter) provides an authentic, nutty flavor, but a neutral oil or a mix of butter and oil works well too.
Onions: 2 large, finely chopped. These form the sweet, savory base of the dish.
Garlic: 5-6 cloves, minced.
Ginger: 1-inch piece, freshly grated. The combination of garlic and ginger creates a pungent, aromatic foundation.
Tomatoes: 2 medium, finely diced, or 1 can (14.5 oz / 400g) of diced tomatoes, drained.
Tomato Paste: 3 tablespoons. This adds depth, color, and a concentrated tomato flavor.
Green Chili Peppers: 1-2 (like serrano or jalapeño), slit lengthwise (optional, for a hint of heat).
Water: 6-7 cups, enough to cover the chicken.
Salt: 2 teaspoons, or to taste.
Whole Cloves: 6-8.
Green Cardamom Pods: 6-8, lightly crushed to release their seeds.
Cinnamon Stick: 1 (3-inch piece).
Bay Leaves: 2.
Loomi (Dried Black Lime): 1, pierced a few times with a knife. This adds a unique, earthy, and sour flavor.
Black Peppercorns: 1 teaspoon.
Ground Cumin: 1 ½ teaspoons.
Ground Coriander: 1 ½ teaspoons.
Turmeric Powder: 1 teaspoon.
Paprika: 1 teaspoon (sweet, not smoked).
Long-Grain Basmati Rice: 3 cups. Basmati is essential for its fluffy texture and ability to absorb flavor without becoming sticky.
Saffron Threads: A generous pinch (about ¼ teaspoon), soaked in 2 tablespoons of warm water or milk. This adds a luxurious aroma, beautiful color, and subtle flavor.

Directions:

The first and most critical step for fluffy rice is preparation. Place your 3 cups of basmati rice in a large bowl. Cover with cool water and rinse, gently swishing the grains with your fingers. Drain the cloudy water and repeat 3-4 times, until the water runs mostly clear. After the final rinse, cover the rice with fresh water and let it soak for at least 30 minutes, and up to an hour.
In a large, heavy-bottomed pot or Dutch oven, heat the 3 tablespoons of ghee or oil over medium heat. Once shimmering, add the 2 finely chopped onions. Sauté for 8-10 minutes until soft and translucent.
Add the minced garlic and grated ginger. Stir for about 1 minute until fragrant. Then, add the whole spices: cloves, cardamom pods, cinnamon stick, bay leaves, the pierced dried lime, black peppercorns, ground cumin, ground coriander, turmeric, and paprika.
Stir in the 3 tablespoons of tomato paste and cook for 2 minutes. Add the finely diced tomatoes and optional green chilies. Cook for another 5-7 minutes until the mixture thickens.
Place the 8 pieces of chicken in the pot. Turn them in the spice mixture to coat thoroughly. Let the chicken sear for a couple of minutes on each side.
Pour in 6-7 cups of water to cover the chicken. Add 2 teaspoons of salt and bring to a boil. Reduce heat, cover, and let it simmer for 35-45 minutes.
Carefully remove the cooked chicken and arrange on a baking sheet. Brush with ghee or oil and broil for 5-10 minutes until the skin is golden-brown.
Strain the broth through a sieve into a bowl, removing spices. Measure out 4.5 cups of broth. Pour it back into the pot and bring to a boil. Drain the soaking rice and add it to the boiling broth.
Drizzle the saffron over the rice. Reduce heat to the lowest setting. Cover with a tight lid and let it steam for 20-25 minutes.
While the rice is steaming, prepare the topping. In a small frying pan, melt 1 tablespoon of butter or ghee. Add the sliced onion and cook until caramelized, then add almonds and raisins.
After steaming, let the rice rest for another 10 minutes. Fluff with a fork and serve by spooning rice onto a platter. Arrange chicken on top and sprinkle with the onion, almond, and raisin mixture. Garnish with fresh cilantro.

How to serve Chicken Kabsa

Serve Chicken Kabsa family-style on a large platter, placing the fragrant rice in the center and topping it with the crispy chicken. Make sure to have some fresh herbs and lemon wedges on the side for an extra burst of flavor.

How to store Chicken Kabsa

To store Chicken Kabsa, place any leftovers in an airtight container and refrigerate. It can be kept for up to 3 days. Reheat gently in a pot or microwave, adding a splash of water to keep the rice moist.

Tips to make Chicken Kabsa

Always rinse and soak the rice to ensure fluffy grains.
Use whole spices for a more aromatic dish.
Do not lift the lid while the rice is steaming, as this will let out steam and moisture.
Feel free to adjust the spice level to your preference by adding more or fewer chili peppers.

Variation

You can make a vegetarian version of Kabsa by using a mix of vegetables (like bell peppers, carrots, and peas) instead of chicken. Just adjust the cooking times accordingly.

FAQs

1. Can I use chicken thighs or legs instead of a whole chicken?
Yes, you can use cut-up chicken pieces like thighs or legs. Just adjust the cooking time slightly.

2. What if I can’t find Loomi?
If you can’t find dried black lime, you can substitute it with the zest of one fresh lime added toward the end of cooking.

3. Can I make Kabsa in a rice cooker?
Yes, you can cook the seasoned rice in a rice cooker after boiling the broth. Just follow the rice cooker’s instructions and use the same liquid-to-rice ratio.