Chicken Kabsa

The national dish of Saudi Arabia, Kabsa, is the most comforting dish packed with rice, meat, and so many warm flavors! It is typically enjoyed in a circle with good company and everyone digs in from the same plate. You can make it with lamb or seafood too but my fave is with chicken and after one bite, you’ll understand why you could eat this dish day after day and not get sick of it!

Crafting the Spice Mix

The heart of Chicken Kabsa lies in its intricate spice blend. You can always buy kabsa spice mix ready to go from the Middle Eastern grocery store but you know what’s better than that? Making it yourself from scratch! Of course, if you’re short on time and don’t have all the spices already on hand, go for the premade mix.

Start by gathering these spices: coriander, cardamom, cinnamon, black pepper, turmeric, onion powder, salt, chili powder or paprika, and a seven-spice blend. Mix them thoroughly to ensure a well-balanced blend. For a more intense flavor, you can use whole spices and toast them before grinding them into a powder. This step enhances their natural oils and brings out a deeper aroma.

Feel free to experiment with other spices like nutmeg, saffron, or ground cloves to add a unique twist. Saffron, in particular, adds a beautiful color and a subtle, luxurious flavor. A touch of smoked paprika can introduce a smoky depth that complements the other spices.

Preparing the Rice

Basmati rice is the best choice for Kabsa due to its long, slender grains and fragrant aroma. Begin by rinsing the rice thoroughly to remove excess starch, then soak it for about 30 minutes. This helps the rice cook evenly and absorb the flavors better. When you’re ready to cook, toast the rice lightly in a pot with a bit of ghee and some of the spice mix. This gives the rice a nutty flavor and a beautiful golden color.

If you can’t find basmati rice, jasmine rice is a good alternative, although it’s slightly stickier. Long-grain rice varieties work well too. The best kind of basmati rice to use for kabsa is parboiled!

Cooking the Chicken

Chicken leg quarters are ideal for Kabsa as they remain juicy and tender during cooking. Heat some ghee in a large pot or Dutch oven, then add minced garlic, ginger paste, tomato paste, and diced yellow onion. Sauté until the onions become translucent and the mixture releases a mouthwatering aroma. Add the whole spices – bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime, and optionally a green chili. Allow these to toast for a couple of minutes to release their flavors.

Next, place the chicken leg quarters in the pot, skin side down, and sear them until the skin turns golden brown and crispy. This step locks in the juices and adds a delightful texture. Pour in the pureed tomatoes and mix well. Let the chicken simmer in this rich mixture for about 35 to 40 minutes until it’s nearly cooked through.

For an extra flavor boost, marinate the chicken beforehand with yogurt, lemon juice, and a bit of the spice mix. This tenderizes the meat and infuses it with deeper flavors.

Roasting the Chicken

For an extra layer of flavor and texture, transfer the almost fully cooked chicken to a baking tray. Sprinkle it with the remaining kabsa spice mix and roast in a preheated oven at 400°F (200°C) until the chicken is crispy and fully cooked. This roasting step caramelizes the exterior and intensifies the spices.

Assembling the Kabsa

While the chicken roasts, return to your pot with the tomato and spice mixture. Add the soaked and rinsed basmati rice, stirring to coat the grains. Pour in the chicken broth, season with salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice cook until tender and fluffy. Allow it to steam off the heat for an additional 10-15 minutes to perfect the texture.

To assemble, fluff the rice with a fork and spread it on a large serving platter. Arrange the roasted chicken leg quarters on top of the rice. This presentation not only looks stunning but also allows the flavors to meld together beautifully.

Serving Suggestions

Chicken Kabsa is often garnished with a variety of toppings. Consider adding raisins for a sweet contrast, sautéed carrots for a pop of color and crunch, fried onions for a savory depth, slivered toasted almonds for nuttiness, and fresh chopped parsley for a touch of freshness. These garnishes add texture and enhance the visual appeal of the dish.

Pair Kabsa with a simple cucumber and tomato salad dressed in lemon juice and olive oil for a refreshing side. A dollop of tangy yogurt sauce or a spicy hot peppper sauce can also complement the rich flavors of the Kabsa perfectly.

Craving More Rice Dishes? Try These Recipes Out!

• Peri Peri Chicken and Rice
• Halal Cart Lamb and Rice
• Bulgogi Kimchi Fried Rice
• Sweet and Spicy Salmon Rice Bowls
• Rainbow Rice with Steak and Peppers

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