Name: Chicken Kabsa Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 4 bay leaves; 6 cardamom pods; 6 cloves; 2 cinnamon sticks; 3 dry lime; 1 green chili (optional); 2 teaspoons coriander powder; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1 teaspoon black pepper; 1/2 teaspoon turmeric; 1 teaspoon onion powder; 2 teaspoons salt; 2 teaspoons chili powder or paprika; 2 teaspoons 7 spice blend; 1/4 cup ghee; 1 tablespoon minced garlic; 1 tablespoon ginger paste; 1/4 cup tomato paste; 1 yellow onion, diced; 2 tomatoes, pureed; 3 to 4 chicken leg quarters; 3 cups basmati rice, rinsed well and soaked; 4.5 cups chicken broth; 1 teaspoon salt; Raisins; Sauteed carrots; Fried onions; Slivered toasted almonds; Chopped parsley

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Introduction

Chicken Kabsa is a fragrant and flavorful Middle Eastern rice dish that features tender chicken cooked with aromatic spices and basmati rice. This comforting one-pot meal is a celebration of warm spices and rich textures, perfect for family dinners or special occasions.

Two white bowls with a blue pattern hold a dish with three main layers. The bottom layer is yellow-orange rice mixed with small bits of spices, topped with slivered almonds and dark raisins scattered around. On one side, there is a pile of shredded bright orange carrots sprinkled with green chopped herbs. The top layer consists of a large, roasted chicken leg quarter with a golden brown skin, showing a slightly crispy texture and a glaze of spices. Surrounding the bowls, there are small bowls of extra raisins and slivered almonds, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup ghee
1 tablespoon minced garlic
1 tablespoon ginger paste
1/4 cup tomato paste
1 yellow onion, diced
2 tomatoes, pureed
3 to 4 chicken leg quarters
Whole spices:
- 4 bay leaves
- 6 cardamom pods
- 6 cloves
- 2 cinnamon sticks
- 3 dry lime
- 1 green chili, optional
Kabsa spice mix:
- 2 teaspoons coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon onion powder
- 2 teaspoons salt
- 2 teaspoons chili powder or paprika
- 2 teaspoons 7 spice
3 cups basmati rice, rinsed well and soaked
4.5 cups chicken broth
1 teaspoon salt
Optional garnishes:
- Raisins
- Sauteed carrots
- Fried onions
- Slivered toasted almonds
- Chopped parsley

Instructions

Step 1: In a large pot or Dutch oven, heat the ghee over medium heat. Add minced garlic, ginger paste, tomato paste, and diced yellow onion. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
Step 2: Add the whole spices (bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime, and green chili if using), and 3/4 of the ground kabsa spice mix. Sauté for another 2–3 minutes until the spices are toasted and aromatic.
Step 3: Add the chicken leg quarters to the pot, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5–7 minutes.
Step 4: Pour in the pureed tomatoes, mixing them well with the spice mixture. Cover and cook the chicken over low heat for about 30 minutes or until mostly cooked. It can continue cooking in the oven.
Step 5: Preheat the oven to 400°F (200°C). Remove the chicken from the pot and transfer to a baking tray. Sprinkle the remaining kabsa spice mix over the chicken and roast for 15 to 20 minutes until crispy, golden, and fully cooked.
Step 6: While the chicken roasts, add the rinsed basmati rice to the pot with the tomato and spice mixture. Toast the rice for a few minutes until lightly golden and fragrant.
Step 7: Pour in the chicken broth and add salt. Stir well, cover the pot, and cook the rice over low heat until tender and fluffy, about 20 minutes. Remove from heat and let steam covered for another 10 to 15 minutes.
Step 8: Fluff the rice with a fork and transfer it to a serving platter. Arrange the roasted chicken on top of the rice.
Step 9: Garnish with optional raisins, sautéed carrots, fried onions, slivered toasted almonds, and chopped parsley. Serve hot and enjoy your delicious Chicken Kabsa!

Tips & Variations

For extra depth of flavor, marinate the chicken with some kabsa spice mix and yogurt for a few hours before cooking.
Use boneless chicken thighs for quicker cooking and easier eating.
Substitute ghee with olive oil for a lighter dish, though ghee adds traditional richness.
Add nuts and dried fruits to the rice for a sweeter, more textured dish.
If you don’t have dry lime, a splash of lime juice or lemon zest can add brightness.

Storage

Store leftover Chicken Kabsa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to keep the rice moist. Avoid overheating to prevent drying out the chicken and rice.

How to Serve

Two white round bowls with blue patterns hold a meal with three layers each: the bottom layer is yellow-orange spiced rice with visible grains, the middle layer is bright orange shredded carrots, and the top layer is a large piece of grilled chicken leg-quarter with a crispy, dark brown textured skin. The bowls are garnished with dark brown raisins, slivered light brown almonds, and small green parsley leaves scattered on top. To the upper left of the bowls is a small white bowl filled with dark raisins, and to the right is a white bowl filled with slivered almonds. The items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for Kabsa?

Yes, you can use bone-in thighs, drumsticks, or even boneless pieces. Just adjust cooking times accordingly to ensure chicken is fully cooked and tender.

Is it necessary to soak the basmati rice?

Soaking basmati rice helps it cook more evenly and become fluffier by removing excess starch. While optional, it is recommended for the best texture.