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Chicken Kabsa

A fragrant, spiced Saudi-style chicken and rice dish topped with toasted raisins and nuts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 3 pound chicken (skin on), halved or quartered
  • 2 cup basmati rice
  • 1/4 cup oil
  • 1 large onion, diced or sliced
  • 5-6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 carrots, grated
  • 1 large tomato, chopped
  • 2 jalapeño or serrano peppers, chopped or halved
  • 4 whole cloves (whole)
  • 4 pods green cardamom pods
  • 2 sticks cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon seven spice or allspice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 4 cups hot water
  • 1/4 cup raisins
  • 1/4 cup pine nuts or slivered almonds

Instructions

  • Rinse the basmati rice under cold water until the water runs clear, then soak in 2–3 inches of water for 20–30 minutes while you prepare the chicken.
  • Heat 1/4 cup oil in a large Dutch oven or heavy pot over medium heat. Add the raisins and pine nuts and cook, stirring, until golden, about 2 minutes; transfer them to a paper towel-lined plate with a slotted spoon and set aside.
  • In the same pot, add the diced or sliced onion and sauté until golden.
  • Add the chicken pieces and the minced garlic; sauté 4–5 minutes until the chicken is browned on the outside.
  • Stir in the tomato paste, grated carrot, chopped tomato, chopped jalapeño/serrano, whole cloves, cardamom pods, cinnamon sticks, ground cumin, ground coriander, salt, seven spice (or allspice), paprika, and black pepper; cook 3–4 minutes until the tomatoes begin to soften.
  • Pour in 4 cups hot water, partially cover the pot, and simmer on medium-low until the chicken is cooked through, about 20–25 minutes.
  • Use tongs to remove the chicken to a foil-lined baking sheet and set aside; reserve the cooking broth in the pot.
  • Drain the soaked rice and add it to the pot with the reserved broth. Bring to a boil, then cover, reduce the heat to the lowest setting, and cook undisturbed for 10 minutes.
  • While the rice cooks, broil the cooked chicken in the oven until the skin is dark golden and crispy.
  • When the rice is done, gently fluff with a fork. Transfer rice to a large platter or bowls, top with the broiled chicken, and sprinkle with the toasted raisins and nuts. Serve warm.

Equipment

  • Dutch oven or large heavy pot
  • Slotted Spoon
  • Paper Towels
  • Baking sheet (for broiling)
  • fork
  • Measuring cups and spoons

Notes

  • Using a whole chicken adds more flavor, but thighs or drumsticks also work.
  • To save time, use bite-size chicken pieces and reduce cooking time; broiling is optional.
  • Basmati rice yields the best fluffy texture.
  • Parboiled or jasmine rice can be used but texture will differ.