Name: Chicken Kabsa (Arabian Chicken and Rice)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: Kabsa Spice Mix (or Baharat); ½ teaspoon ground cinnamon; ½ teaspoon black pepper; ½ teaspoon saffron or turmeric; ½ teaspoon ground cardamom; ½ teaspoon allspice; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoon ground cloves; ⅛ teaspoon nutmeg; Garnish; ¼ cup almonds, sliced or slivered; ¼ cup raisins; ¼ cup sultanas; Chicken and Rice; ¼ cup olive oil; 3 lbs chicken bone-in, skin-on, leg quarters or whole chicken cut into pieces; 1¼ teaspoons salt, adjust to taste; ½ teaspoon black pepper; 2 large yellow onions, sliced or chopped; 5 garlic cloves, grated; 1 teaspoon grated ginger; 2 cinnamon sticks; 2 bay leaves, dried; 2 cups chopped tomatoes; 2 tablespoons tomato paste or ¼ cup tomato sauce; 1½ tablespoons Kabsa spice mix; 3 carrots, grated (150g); 2 green chili peppers, seeds removed

Description

Chicken Kabsa is an aromatic Saudi Arabian dish featuring fragrant rice, tender browned chicken, and a delightful blend of spices. A magnificent one-pot meal perfect for special occasions and regular dinners.

Ingredients

Kabsa Spice Mix (or Baharat)
½ teaspoon ground cinnamon
½ teaspoon black pepper
½ teaspoon saffron or turmeric
½ teaspoon ground cardamom
½ teaspoon allspice
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground cloves
⅛ teaspoon nutmeg
Garnish
¼ cup almonds, sliced or slivered
¼ cup raisins
¼ cup sultanas
Chicken and Rice
¼ cup olive oil
3 lbs chicken bone-in, skin-on, leg quarters or whole chicken cut into pieces
1¼ teaspoons salt, adjust to taste
½ teaspoon black pepper
2 large yellow onions, sliced or chopped
5 garlic cloves, grated
1 teaspoon grated ginger
2 cinnamon sticks
2 bay leaves, dried
2 cups chopped tomatoes
2 tablespoons tomato paste or ¼ cup tomato sauce
1½ tablespoons Kabsa spice mix
3 carrots, grated (150g)
2 green chili peppers, seeds removed
2 red chili peppers or bell peppers
4 cups chicken stock or 2 bouillon cubes + water
2 dried limes pierced or 2 teaspoons dried lime powder
2 cups basmati rice, rinsed
Parsley, optional
1 tablespoon ghee or butter, optional

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Instructions

Combine all Kabsa spices in a small bowl and set aside.
Heat olive oil in a dutch oven over medium-high heat. Fry almonds, raisins, and sultanas until golden (≈3 min). Remove and set aside.
Sauté onions in same oil until golden (≈10 min). Drain and set aside.
Pat dry chicken, season with ½ tsp salt and ½ tsp pepper. Sear skin-side down until golden (≈3 min per side). Remove chicken.
Return onions to pot; add garlic, ginger, cinnamon sticks, and bay leaves. Cook 1 min until aromatic.
Add tomatoes, tomato paste, and Kabsa spice mix. Cook 2 min until fragrant.
Add carrots, chili peppers, stock, dried lime, chicken, and ¾ tsp salt. Bring to a simmer, cover, and cook 25 min (stovetop or oven at 350°F/175°C).
Scoop 2 tbsp tomato oil and set aside. Remove chicken temporarily.
Stir rice into pot, place chicken on top. Bring to a simmer, cover, and cook 20 min (stovetop or oven).
Remove lid, gently stir rice, place chicken on top, brush with reserved tomato oil. Bake uncovered 20 min until golden. Alternatively, brown chicken separately.
Remove from oven, let rest 10 min. Garnish with fried onions, almonds, raisins, sultanas, parsley, and drizzle ghee. Optionally top with boiled eggs.

Notes

Use homemade or store-bought Kabsa/Baharat spice blend.
Bone-in, skin-on chicken works best; adjust time for boneless cuts.
If dried limes unavailable, use lime juice/powder.
Prep spice blend, dried fruits, and vegetables ahead for convenience.
Store leftovers in fridge up to 3 days or freeze 2–3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Simmer
Cuisine: Middle Eastern