Saudi · Lunch

Chicken Kabsa

Name: Chicken Kabsa
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: Saudi
Ingredients: 1.2 kg whole chicken cut into 4 pieces; 3 tablespoons vegetable oil; 1 piece onion large, finely chopped; 4 cloves garlic crushed; 1 tablespoon tomato paste; 2 pieces tomato diced; 2 tablespoons kabsa spice mix; 2 pieces dried lime pierced; 4 pieces cardamom pods; 1 stick cinnamon; 1 teaspoon salt; 3 cups water hot; 2 cups basmati rice soaked for 30 minutes

The Gulf’s best-loved rice dish: basmati cooked in a spiced chicken broth with dried lime, served under oven-browned chicken.

Prep: 20 min
Cook: 70 min
Difficulty: Medium

Ingredients

Servings

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For the chicken and broth

For the rice

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Method

7 steps

Heat the oil in a wide pot over medium heat and cook the onion until soft and golden.
Add the garlic and tomato paste and stir until fragrant.
Add the chicken and turn it until it has colour on all sides.
Add the tomatoes, spice mix, dried limes, cardamom, cinnamon and salt, then the hot water. Cover and simmer until the chicken is cooked through.
Move the chicken to an oven tray, add the drained rice to the broth and bring it to the boil.
Lower the heat and cover until the rice absorbs the broth. Meanwhile, brown the chicken in a 200°C oven.
Spread the rice on a large platter and top with the chicken. Serve with daqqus or salad.