Chicken Kabsa
A fragrant Middle Eastern rice dish with tender spiced chicken served over fluffy basmati rice infused with aromatic spices. Topped with toasted nuts and served with yogurt sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 8 pieces chicken thighs, skin-on and bone-in
- 1 large onion, quartered
- 6 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp cumin
- 4 pods cardamom pods, crushed
- 3 tbsp vegetable oil
- 2 cups basmati rice
- 3.5 cups chicken broth
- 3 tbsp ghee or butter
- 1 medium onion, thinly sliced
- 2 leaves bay leaves
- 1 piece cinnamon stick
- 4 cloves cloves
- ¾ tsp salt
- ½ cup almonds, sliced and toasted
- ½ cup raisins
- ¼ cup fresh cilantro, chopped
- 1 cup plain yogurt
- 2 tbsp lemon juice
Instructions
- 1
Heat oil in a large heavy-bottomed pot over medium-high heat. Add quartered onion and cook until softened, about 3 minutes.
- 2
Add minced garlic and ginger, cook for 1 minute until fragrant.
- 3
Add chicken thighs and brown on all sides, about 8 minutes total.
- 4
Sprinkle with salt, pepper, turmeric, cumin, and cardamom pods. Toss to coat evenly.
- 5
Add 1 cup of chicken broth, cover, and simmer for 20 minutes until chicken is cooked through.
- 6
Remove chicken and set aside, reserving the cooking liquid in the pot.
- 7
Rinse basmati rice under cold water until water runs clear.
- 8
Heat ghee in a separate pot over medium heat. Add sliced onion and cook until golden, about 4 minutes.
- 9
Add rinsed rice and stir to coat with ghee, cooking for 2 minutes.
- 10
Add remaining chicken broth (2.5 cups), the reserved chicken cooking liquid, bay leaves, cinnamon stick, cloves, and salt.
- 11
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 12
Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- 13
Mount the cooked rice on a large serving platter.
- 14
Arrange chicken pieces on top of the rice.
- 15
Sprinkle with toasted almonds, raisins, and fresh cilantro.
- 16
Mix yogurt with lemon juice and serve alongside as a sauce.
Tools you’ll need
- large heavy-bottomed pot with lid
- separate pot with lid
- wooden spoon
- fork for fluffing
- large serving platter
- cutting board
- chef's knife
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