Rice and chicken Kabsa
Discover how to make authentic Chicken Kabsa, a flavorful Middle Eastern rice dish made with spiced basmati rice, tender grilled chicken, and aromatic spices like cardamom, cinnamon, and cloves. This easy Kabsa recipe brings the rich flavors of the Arabian Peninsula right to your kitchen. Perfect for family dinners, celebrations, or festive gatherings, it combines fragrant rice, juicy chicken, and warm spices in one delicious meal.
Ingredients
- 3 cups basmati rice washed and soaked for 10 minutes
- 2 cups chicken broth
- 1 small onion finely chopped
- 1 medium tomato
- 1 medium carrot finely grated
- ½ cup raisins optional
- 6 whole cloves
- 6 cardamom pods
- 1 cinnamon stick
- 2 teaspoons seven-spice mix
- Pinch of black pepper
- Salt to taste
- 2 tablespoons vegetable oil
For the Chicken:
- 1 medium chicken cut into serving pieces
- 1 teaspoon seven-spice mix
- ½ teaspoon garlic powder
- Salt to taste
- ¼ cup lemon juice
- 1 tablespoon plain yogurt
- 1 tablespoon melted butter
Instructions
- In a large skillet, heat a little oil and saute the chicken pieces on both sides until they turn golden brown. Transfer them to an oven tray.
- In a small bowl, mix melted butter, yogurt, lemon juice, seven-spice mix, garlic powder, and salt. Brush this mixture generously over the chicken pieces.
- Roast in a preheated oven at 200°C (400°F) for about 30 minutes, or until the chicken is fully cooked and the skin becomes crisp and flavorful.
- Prepare the Rice:
- In the same skillet you used for the chicken, heat the vegetable oil. Sauté the chopped onion with tomato, the cardamom pods, cinnamon stick, and cloves for about a minute until fragrant.
- Add the grated carrot and cook for another minute on high heat. Stir in the raisins (if using) and give them a quick toss.
- Add the drained rice and mix gently so the rice absorbs the spice aroma. Pour in the chicken broth, then season with the seven-spice mix, black pepper, and salt.
- Bring the mixture to a boil for about two minutes, or until most of the liquid evaporates. Reduce the heat to low, cover the pot tightly, and let the rice cook for 20 minutes until soft and fluffy.
- Once the rice is ready, place the roasted chicken pieces on top of the rice. Cover the pot for a few minutes to let the flavors blend together.
- Serve your Kabsa hot, garnished with toasted nuts or a squeeze of lemon juice if you like. Pair it with a fresh salad or yogurt sauce for a complete meal.