Description
A traditional Saudi dish featuring tender chicken simmered in a richly spiced tomato broth, served over flavorful basmati rice and garnished with almonds and raisins.
Ingredients
Scale
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 1 whole chicken, cut into pieces, or 6 bone-in thighs and drumsticks
- 2 tablespoons olive oil or ghee
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, chopped
- 3 tablespoons tomato paste
- 2 dried limes (loomi), pierced, or zest and juice of 2 fresh limes
- 1 cinnamon stick
- 3 cardamom pods
- 2 bay leaves
- Salt to taste
- 5 cups water
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 2 tablespoons ghee or butter for garnish
- ⅓ cup raw almonds
- ⅓ cup raisins
- Fresh parsley, chopped
Instructions
- Make the spice mix. Combine all the kabsa spice mix ingredients in a small bowl. Set aside.
- Sear the chicken. Heat the oil or ghee in a large pot over medium-high heat. Add the chicken pieces and brown on both sides, about 3 minutes per side. Remove and set aside.
- Build the broth. In the same pot, sauté the onion until golden, about 5 minutes. Add the garlic and cook until fragrant. Stir in the tomatoes, tomato paste, and the kabsa spice mix, cooking for 1–2 minutes until fragrant. Return the chicken to the pot along with the dried limes, cinnamon stick, cardamom pods, bay leaves, salt, and water. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until the chicken is cooked through.
- Cook the rice. Remove the chicken from the pot and set aside. Strain the broth, discarding the whole spices and dried limes. Return the broth to the pot, you should have about 4 cups; top up with water if needed. Add the drained rice, bring to a boil, then cover and reduce to low heat. Simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Finish the chicken. While the rice cooks, broil or grill the chicken pieces for 8–10 minutes until lightly charred and golden.
- Garnish and serve. Melt the ghee in a small pan and toast the almonds and raisins until golden, about 2–3 minutes. Fluff the rice onto a large serving platter, top with the chicken, and scatter the toasted almonds, raisins, and parsley over the top. Serve warm.
Notes
Lamb or beef can be used instead of chicken. Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of water or broth.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Simmering and Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg