Chicken Kabsa

Name: Chicken Kabsa
Total time: 60 min
Yield: 4 people
Ingredients: 2.2 lb Whole chicken (cut); 2 cup Basmati rice; 2 count Chopped onions; 2 count Chopped tomatoes; 2 tbsp Tomato paste; 4 count Minced garlic; 2 tbsp Kabsa spices; 2 count Loomi (dried black limes); 1 count Cinnamon stick; 5 count Cardamom pods; 5 count Cloves; 3 tbsp Ghee or oil; 4 cup Water; 1.5 tsp Salt; 0.25 cup Almonds and raisins (for garnish)

DinnerComfort FoodLebanese/Arabic

Medium

60min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A traditional Gulf dish consisting of basmati rice and chicken cooked with a wonderful blend of Arabic spices and loomi, served with roasted nuts.

Chicken Kabsa is one of the most famous and popular dishes in Gulf and Arabic cuisine in general. Preparing Chicken Kabsa at home gives you the opportunity to enjoy a wonderful blend of aromatic flavors and spices that fill the kitchen. The success of this recipe depends on using fresh, high-quality spices like cardamom, cloves, and cinnamon, in addition to loomi (dried lime), which provides a distinctive tartness and irresistible depth of flavor. When cooking Chicken Kabsa, you are not just preparing a meal, but creating an artistic masterpiece where fluffy rice grains soaked in rich chicken broth harmonize with pieces of chicken that are crispy on the outside and tender on the inside. Many prefer adding toasted nuts like almonds and pine nuts with some fried raisins to garnish the dish, providing a wonderful contrast in texture between crunch and softness. To ensure the perfect Chicken Kabsa, be sure to soak the basmati rice well before cooking and adjust the amount of broth so the rice doesn't become mushy. This recipe is ideal for banquets and family gatherings, serving as a complete main dish usually accompanied by spicy daqqus sauce or a cucumber yogurt salad. Enjoy preparing this authentic heritage meal that gathers the family around one table and offers them a warm taste that satisfies all tastes.

Ingredients

1 kg Whole chicken (cut) (1 whole chicken, cut)
400 g Basmati rice (2 cups)
2 count Chopped onions (medium size)
2 count Chopped tomatoes (medium size)
30 ml Tomato paste
4 count Minced garlic
30 ml Kabsa spices
2 count Loomi (dried black limes)
1 count Cinnamon stick
5 count Cardamom pods
5 count Cloves
45 ml Ghee or oil
960 ml Water
7.5 ml Salt
35 g Almonds and raisins (for garnish) (1/4 cup)

Instructions

1
Wash the rice and soak it in water for 30 minutes, then drain well.
2
In a large pot, heat the ghee or oil and brown the onions until they turn golden, then add the garlic and stir for a minute.
3
Add the chicken pieces and stir until they change color and brown on both sides.
4
Add the kabsa spices, loomi, cinnamon, cardamom, cloves, and salt, and stir to release the aroma of the spices.
5
Add the tomatoes and tomato paste, and let the mixture boil for 5 minutes.
6
Pour the water over the ingredients, then cover the pot and leave it on medium heat for 35 minutes until the chicken is fully cooked.
7
Remove the chicken from the broth and place it on a tray, then brown it in the oven under the broiler to get a crispy crust.
8
Add the rice to the remaining broth in the pot. Let it boil vigorously, then reduce the heat, cover the pot, and leave it for 20 minutes until the rice is cooked and has absorbed the broth.
9
Pour the rice onto a serving dish, garnish with the browned chicken pieces, and sprinkle toasted almonds and raisins on top.

Chef's Tips

•To enhance the flavor further, you can pierce the loomi with a fork before adding it to the broth.
•Serve the kabsa with spicy daqqus sauce (ground tomatoes with chili, garlic, and lemon) for a complete taste.

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