Crispy Chicken Kabsa with Spiced Rice
Sheet-pan crispy chicken thighs over fragrant basmati rice with warm spices, dates, and pickled veg. Ready in 25 minutes — a streamlined take on the Syrian-inspired kabsa.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 cups basmati rice
- 2.5 cups chicken broth
- ½ cup dates, pitted
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tbsp olive oil
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Spread rice in a 9x13-inch baking dish. Stir in cumin, cinnamon, and 1 tsp salt. Pour broth over rice.
- 3
Lay chicken skin-side up over the rice. Drizzle skin with olive oil. Cover pan tightly with foil.
- 4
Roast at 400°F for 18 minutes, until rice is tender and chicken skin is golden.
- 5
Scatter dates over rice. Fluff rice gently with a fork, keeping chicken on top.
- 6
Serve chicken on bed of spiced rice with dates and pickled vegetables on the side.
Tools you’ll need
- 9x13-inch baking dish
- aluminum foil
- fork
- paper towels
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