Chicken Kabsa

Kabsa is the national dish of Saudi Arabia, one of the best rice Arabic dishes. Golden brown cooked chicken pieces over flavorful kabsa rice and garnished with pine nuts and golden raisins. A classic recipe in many Middle Eastern countries.

 

Course: Main Course

Cuisine: Middle East

 

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

 

Servings: 4 servings

 

Ingredients:

 

750 gms skinless boneless chicken thighs. 

3 carrots grated or shredded, 150g

2 green chili peppers seeds removed for milder heat

2 red chili peppers or bell peppers

Half tbsp dry ground coriander.

Half tsp turmeric.

Half tsp ground cloves.

1 cinnamon stick.

3 cardamom pods.

2 bay leaves.

1 dry lime.

Quarter tspn nutmeg

1 garlic clove crushed.

1 Large onion diced.

Salt, paprika and ground black pepper as per taste

2 tbsp ghee/butter or oil.

1 cup basmati rice, soaked in water for 15 minutes.

2 tbsp tomato paste.

Salt as per taste

2 cups water or chicken stock. 

 

Ingredients for Garnish

Quarter cup almonds sliced or slivered

Quarter cup raisins

Quarter cup sultanas

 

Method:

 

In a non-stick deep skillet, heat ghee, add all the spice and stir for 2 minutes or until fragrant.

Heat olive oil in a wide pan over medium-high heat until shimmering. Add almonds, raisins, and sultanas, and cook until golden brown, for about 3 minutes. Using a slotted spoon, transfer them to a plate and set aside.

Add garlic and stir for 20 seconds then add diced onion and stir for 3 more minutes.

Add chicken pieces and cook for about 3 minutes, turning to the other side halfway through.

Add grated carrots, chili peppers, chicken stock, dried lime, the seared chicken, and salt. Raise the heat until the mixture bubbles, then reduce the heat, cover the dish, and let it simmer for 25 minutes on the stovetop. Add rice, tomato paste and salt then stir everything well to distribute tomato paste evenly.

Pour water and bring to a boil, reduce heat, cover and continue to cook on low for 30 minutes or until water is absorbed.

Turn heat off, uncover and let it set for a couple of minutes.

Fluff with a fork and garnish with almonds, raisins, and sultanas and serve it hot. Best served with cucumber raita.