Chicken Kabsa
Chicken kabsa is a fragrant Saudi Arabian one-pot dish of spiced chicken and basmati rice simmered together with tomatoes, chicken broth, and warm spices like saffron, cardamom, and cinnamon, finished with toasted almonds and raisins.
Chicken kabsa is a fragrant Saudi Arabian one-pot dish of spiced chicken and basmati rice simmered together with tomatoes, chicken broth, and warm spices like saffron, cardamom, and cinnamon, finished with toasted almonds and raisins.
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Preheat oven to 400ºF (200ºC).
Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
Mix all spices and salt in a small bowl.
Rinse the rice in a sieve with running water until water runs clear.
Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
Add the chicken and stir until well coated with the tomato sauce.
Add rice and spices. Mix well.
Add chicken broth, and bring to a boil.
Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
Cook for roughly 20 minutes until you have cooked the rice.
Toast slivered almonds in a pan over medium high heat until browned.
Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
Add more salt and pepper to taste.
Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stovetop or microwave with a splash of chicken broth to restore moisture.
Yes, but thighs stay moister and more flavorful. If using breasts, reduce baking time to 20–25 minutes to prevent drying out.
It adds a subtle tangy, citrusy note that balances the warm spices. If unavailable, substitute ¼ tsp lemon zest or omit.
Yes, cook fully and refrigerate up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth to restore moisture.
Rinsing removes excess starch, preventing the rice from becoming gummy and ensuring each grain stays separate and fluffy.
Omit it or substitute ⅛ tsp turmeric for color and a slightly earthy flavor, though the final dish will taste less floral.
