Recipe

Chicken Kabsa and Rice

Chicken Kabsa and Rice

  • Servings: 4-6
  • Total Time:

Ingredients

INGREDIENTS

  • 1/4 cup ghee
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger paste
  • 1/4 cup tomato paste
  • 1 yellow onion, diced
  • 2 tomatoes, pureed
  • 3 to 4 chicken leg quarters

WHOLE SPICES

  • 4 bay leaves
  • 6 cardamom pods
  • 6 cloves
  • 2 cinnamon sticks
  • 3 dry lime
  • 1 green chili, optional

KABSA SPICE MIX

  • 2 teaspoons coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 2 teaspoons chili powder or paprika
  • 2 teaspoons 7 spice

RICE

  • 3 cups Royal basmati rice, rinsed well and soaked
  • 4.5 cups chicken broth
  • 1 teaspoon salt

OPTIONAL GARNISHES

  • raisins
  • sautéed carrots
  • fried onions
  • slivered toasted almonds
  • chopped parsley

Instructions

  1. In a large pot or Dutch oven, heat the ghee over medium heat. Add minced garlic, ginger paste, tomato paste, and diced yellow onion. Saute until the onions are translucent and the mixture is fragrant, about 5 minutes.
  2. Add the whole spices (bay leaves, cardamom pods, cloves, cinnamon sticks, dry lime, and green chili if using), and 3/4 of the ground kabsa spice mix. Saute for another 2-3 minutes until the spices are toasted and aromatic.
  3. Add the chicken leg quarters to the pot, skin side down, after mixing it all. Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes.
  4. Pour in the pureed tomatoes, mixing them well with the spice mixture. Cover the pot and let the chicken cook in the tomato mixture over low heat for about 30 minutes or until mostly cooked. It can continue cooking in the oven.
  5. Preheat the oven to 400°F (200°C). Remove the chicken from the pot and transfer to a baking tray. Sprinkle the remaining kabsa spice mix over the chicken and place it in the oven to roast for 15 to 20 minutes or until crispy and golden on top and fully cooked.
  6. While the chicken is roasting, add the rinsed basmati rice to the pot with the tomato and spice mixture. Toast the rice for a few minutes until lightly golden and fragrant.
  7. Pour in the chicken broth and add salt. Stir well, then cover the pot and let the rice cook over low heat until tender and fluffy, about 20 minutes. Take off the heat and leave covered to steam for another 10 to 15 minutes.
  8. Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the roasted chicken on top of the rice.
  9. Garnish the Chicken Kabsa with optional garnishes such as raisins, sauteed carrots, fried onions, slivered toasted almonds, and chopped parsley.
  10. Serve hot and enjoy your delicious Chicken Kabsa!