Description
Kabsa is a traditional aromatic Middle Eastern dish featuring tender chicken pieces cooked with fragrant basmati rice, infused with a blend of warm spices, caramelized onions, tomatoes, and finished with toasted almonds and raisins for a delightful texture and flavor contrast. This hearty one-pot meal beautifully balances spices and ingredients to create a richly flavored and colorful feast perfect for sharing.
Ingredients
Rice and Broth
- 2 cups basmati rice
- 3 cups water, plus more if needed
- 1 tablespoon kosher salt
- Zest from 1 orange
- 2 whole loomi (black limes), pierced with the tip of a sharp knife (optional)
Chicken
- 1 pound bone-in, skin-on chicken thighs (about 4 pieces)
- 1 pound chicken drumsticks (about 4 pieces)
Spices
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Aromatics & Vegetables
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, finely chopped (about 8 ounces)
- 4 garlic cloves, minced
- 1 teaspoon minced or grated fresh ginger
- 3 tablespoon tomato paste (about 2 1/2 ounces)
- 3 medium tomatoes, finely chopped (about 12 ounces)
- 2 medium carrots, grated
Toppings
- 1/2 cup slivered almonds (1 1/2 ounces)
- 1/2 cup raisins (3 ounces)
- Chopped parsley for garnish (optional)
Instructions
- Prep the rice. Wash the basmati rice thoroughly until the water runs clear, about three washes. Then soak the rice submerged in water for 45 minutes before draining through a fine sieve.
- Make the Kabsa Spice Blend. In a small bowl, combine paprika, black pepper, cardamom, cinnamon, cumin, coriander, nutmeg, and cloves. Stir well to blend the spices uniformly.
- Sauté the aromatics. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden and slightly caramelized, about 5 minutes. Then add the minced garlic, grated ginger, tomato paste, and Kabsa spice blend. Continue sautéing for about 1 minute until fragrant.
- Add the vegetables and chicken. Add the chopped tomatoes and grated carrots to the pot and cook down until the mixture becomes jammy and paste-like, about 4 to 5 minutes. Add the chicken thighs and drumsticks, mixing well to coat all pieces thoroughly with the spice and tomato paste.
- Build the broth. Pour in the water, add the kosher salt, orange zest, and pierced loomi if using. Stir everything well to combine. The chicken should be nearly submerged; add more water if necessary. Preheat your oven on the broil/grill setting.
- Simmer the chicken. Bring the mixture to a low boil over medium heat, then cover and cook for about 30 minutes or until the chicken is cooked through and no pink remains in the thickest parts. Remove chicken pieces from the pot and place them in a broiler-safe dish in a single layer. Lightly baste the chicken with some of the broth and season with a sprinkle of salt.
- Cook the rice. Add the soaked and drained rice to the broth remaining in the pot. Stir to combine. Increase heat until the broth boils, then cover and reduce heat to low. Cook the rice until all the liquid is absorbed, approximately 20 minutes.
- Broil the chicken. Place the chicken under the oven broiler, skin side up. Frequently turn and move the pieces so they brown evenly with a burnished sheen, about 10 to 12 minutes, taking care not to burn the skin.
- Toast the almonds and raisins. In a small frying pan, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the slivered almonds and toast for 4 to 5 minutes until light brown. Add the raisins and continue cooking for another 2 minutes until the raisins are warmed and slightly plump and glossy. Remove from heat and set aside.
- Finish and serve. Fluff the cooked rice with a fork in a large serving dish. Evenly sprinkle toasted almonds and raisins over the rice. Arrange the browned chicken pieces on top and garnish with chopped parsley if desired. Serve warm and enjoy your traditional Kabsa!
Notes
- Soaking the basmati rice before cooking helps achieve a fluffy texture and prevents sticking.
- Loomi (black lime) adds a unique tangy aroma but can be omitted if unavailable.
- Adjust salt levels to taste, especially if using salted chicken broth or stock instead of water.
- Broiling the chicken at the end gives the skin a crispy, caramelized finish enhancing texture and flavor.
- Feel free to substitute almonds with pine nuts or cashews to your preference.
- For a spicier version, add cayenne pepper or chili flakes to the spice blend.
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
