Arabic Chicken Kabsa

By Culiora

Kabsa is a classic Arabic rice dish where chicken is simmered until tender in a deeply aromatic broth spiced with baharat, dried lime, and cardamom. Long-grain basmati rice is then cooked directly in the flavorful broth and topped with oven-roasted chicken, golden almonds, and raisins.

• Servings: 4
• Prep time: 25 min
• Cook time: 55 min
• Total time: 80 min

Ingredients

• 1 pcs whole chicken (approx. 1.2–1.4 kg), cut into 4 pieces
• 2 pcs yellow onions, finely chopped
• 4 clove garlic cloves, finely grated
• 1 tbsp fresh ginger, grated (approx. 1 tbsp)
• 1 pcs green chili (e.g. jalapeño or serrano), finely sliced
• 3 pcs ripe tomatoes, diced (or 1 can diced tomatoes)
• 2 tbsp tomato paste
• 3 tbsp olive oil or ghee
• 2 pcs dried black limes (loomi), pierced with the tip of a knife
• 1 pcs cinnamon stick
• 4 pcs whole green cardamom pods, lightly crushed
• 3 pcs whole cloves
• 2 pcs bay leaves
• 1.5 tbsp baharat (Arabic spice blend)
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1.5 tsp salt
• 0.5 tsp freshly ground black pepper
• 1 l water
• 4.5 dl basmati rice, rinsed and soaked for 20 minutes
• 1 tbsp olive oil or melted butter
• 0.5 tsp baharat or ground cumin
• 40 g blanched almonds, roughly chopped or slivered
• 30 g raisins or sultanas
• 1 tbsp butter for frying
• 3 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in plenty of cold water for 20 minutes, then drain thoroughly.
2. Heat 3 tbsp olive oil or ghee in a large, heavy-bottomed pot over medium-high heat. Add the finely chopped yellow onions and sauté, stirring frequently, for 6–8 minutes until nicely golden brown.
3. Add the garlic, grated ginger, and sliced chili. Sauté for 1 minute until fragrant. Stir in the tomato paste, diced tomatoes, baharat, ground coriander, and turmeric. Cook together for 2–3 minutes until the tomatoes soften.
4. Add the chicken pieces and brown them on all sides in the tomato base for about 4 minutes. Add the cinnamon stick, cardamom pods, cloves, bay leaves, salt, black pepper, and the pierced dried limes.
5. Pour in 1 liter of water so the chicken is almost completely submerged. Bring to a boil, reduce the heat to low, cover with a lid, and simmer gently for 30 minutes until the chicken is cooked through and tender (at least 75 °C at the bone).
6. Preheat the oven to broil or 225 °C top heat. Carefully lift the chicken pieces out of the pot and arrange them on a baking sheet lined with parchment paper. Brush the chicken with 1 tbsp olive oil or melted butter and dust with 1/2 tsp baharat (or ground cumin).
7. Roast the chicken on the upper oven rack for 8–10 minutes until the skin is crispy and deeply golden brown. Remove from the oven and keep warm under aluminum foil.
8. Measure the remaining liquid in the pot: you will need about 7–7.5 dl of broth for 4.5 dl of rice. Top up with a little hot water or boil down if the quantity differs noticeably. Discard the cinnamon stick and bay leaves if desired, but leave the dried limes in the broth.
9. Add the drained basmati rice to the simmering broth. Stir gently once to distribute the rice evenly. Cook uncovered over medium heat for 3–5 minutes until the liquid reduces below the level of the rice and steam holes form on the surface.
10. Turn the heat to the absolute lowest setting, cover with a tight-fitting lid (placing a clean kitchen towel under the lid to absorb steam), and let the rice steam for 15 minutes. Remove the pot from the heat and let it rest undisturbed with the lid on for 10 minutes.
11. Meanwhile, melt 1 tbsp butter in a small skillet over medium heat. Toast the almonds for 2–3 minutes until golden brown, add the raisins for the final minute until plumped, then remove the pan from the heat.
12. Fluff the rice gently with a fork to separate the grains. Spread the rice onto a large serving platter, arrange the roasted chicken pieces on top, and garnish with the toasted almonds, raisins, and finely chopped parsley.