Kabsa

Chicken Kabsa

A fragrant Saudi rice dish with tender chicken, warm spices, and the unique tang of dried black lime. It's the centerpiece of hospitality across the Arabian Peninsula.

Prep

20 min

Cook

60 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1 kg (2¼ lb) bone-in chicken pieces (drumsticks and thighs), skin on, or use lamb chunks
• •2 tbsp vegetable oil
• •1 large onion, finely chopped
• •4 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •3 medium ripe tomatoes, grated or blended, or 400 g/14 oz canned crushed tomatoes
• •2 tbsp tomato paste
• •2 whole dried black lime (loomi), pierce with a skewer; if unavailable, use 1 tbsp lime zest and 1 tbsp lemon juice
• •4 pods cardamom, lightly crushed
• •1 stick cinnamon, about 5 cm/2 in
• •4 whole cloves
• •1 tsp black pepper, freshly ground
• •1 tsp ground cumin
• •1 tsp ground coriander
• •ground nutmeg, ½
• •1 tsp turmeric
• •1 tsp salt, plus more to taste
• •3 cups (600 ml (2½ cups)) water, or chicken broth, as needed
• •3 cups (600 g (21 oz)) basmati rice, rinsed and soaked 15 minutes
• •raisins (optional), ¼, for garnish
• •slivered almonds (optional), ¼, toasted, for garnish

Steps

1. 1 In a small bowl, mix together the cardamom pods, cinnamon, cloves, black pepper, cumin, coriander, nutmeg, turmeric, and 1 tsp salt. Set aside.
2. 2 Heat the oil in a large heavy pot (or Dutch oven) over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 5 minutes per batch. Remove and set aside.
3. 3 In the same pot, add the onion and sauté until soft and translucent, 5–7 minutes. Add the garlic and ginger, cook 1 minute more until fragrant.
4. 4 Stir in the grated tomatoes and tomato paste. Cook for 5 minutes, stirring frequently, until the mixture thickens and darkens slightly.
5. 5 Add the spice mix and the dried black lime (pierced). Stir to coat, then pour in 3 cups (600 ml) of water or broth. Bring to a boil.
6. 6 Return the chicken to the pot, reduce heat to low, cover, and simmer gently for 30–40 minutes, until the chicken is cooked through and registers at least 165°F (74°C) on an instant-read thermometer. Remove the chicken pieces with tongs and set aside on a plate, loosely covered.
7. 7 Measure the cooking liquid; you should have about 3 cups (600 ml). If less, top up with water. If more, simmer uncovered to reduce. Taste and adjust salt.
8. 8 Bring the liquid to a boil. Add the drained rice and stir gently. Reduce heat to low, cover, and cook without lifting the lid for 15 minutes, until the rice is tender and has absorbed the liquid. If the rice is still firm, add a splash of water and continue cooking covered for 5 more minutes.
9. 9 Fluff the rice with a fork. To serve, spread the rice on a large platter, arrange the chicken on top, and garnish with raisins and almonds if using. Serve hot with a side of yogurt or salad.