Kabsa Recipe (Chicken and Rice)
Kabsa is Saudi Arabia's national dish: fragrant basmati rice and chicken cooked together with orange zest, dried limes, and a homemade eight-spice blend, topped with toasted almonds and raisins. One pot, spectacular results!
Servings: 8
Ingredients
- 2 cups basmati rice
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, finely chopped (about 8 ounces)
- 4 garlic cloves, minced
- 1 teaspoon minced or grated fresh ginger
- 3 tablespoon tomato paste (about 2 1/2 ounces)
- 3 medium tomatoes, finely chopped (about 12 ounces)
- 2 medium carrots, grated
- 1 pound bone-in, skin-on chicken thighs (about 4)
- 1 pound chicken drumsticks (about 4)
- 3 cups water, plus more if needed
- Kosher salt
- Zest from 1 orange
- 2 whole loomi (black limes), pierced with the tip of a sharp knife (optional)
- 1/2 cup slivered almonds (1 1/2 ounces)
- 1/2 cup raisins (3 ounces)
Kabsa Spice Blend
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Chopped parsley, to serve (optional)
Instructions
- Prep the rice. Wash the basmati rice until the water runs clear. About three washes minimum. Submerge the rice in water to soak for 45 minutes, then drain through a fine sieve.
- Make the Kabsa Spice Blend. In a small bowl combine paprika, black pepper, cardamom, cinnamon, cumin, coriander, nutmeg, and cloves. Stir well.
- Sauté the aromatics. In a large pot, warm 2 tablespoons of olive oil on medium heat. Add the onion and sauté until golden and slightly caramelized, about 5 minutes. Then add the garlic and ginger, the tomato paste, and all of the Kabsa Spice Blend and sauté until fragrant, about 1 minute.
- Add the vegetables and chicken. Add the tomatoes and carrots into the pot and cook down until jammy and paste-like, about 4 to 5 minutes. Then add in the chicken pieces and mix into the paste, making sure the chicken has been completely coated in it. At this point, preheat the oven on the broil/grill setting.
- Build the broth. To the pot add the water, 1 tablespoon kosher salt, orange zest, and the pierced loomi. Mix everything until well combined. The chicken should be almost completely submerged in water. Add a little extra, if necessary.
- Simmer the chicken. Still at medium heat, bring to a low boil, cover, and cook the chicken for about 30 minutes until[there is no more pink when you cut into the thickest part of a chicken piece. Remove the chicken pieces and place them in a broiler-safe dish or pan in a single layer. Spoon or a brush a little broth over each chicken piece as if you’re lightly basting it. Season each piece with a sprinkle of salt.
- Cook the rice. To the broth add the soaked and drained rice and stir. Turn up the heat until the broth boils, then cover the pot and turn down the heat to a low heat setting. Leave the rice to cook, covered, for 20 minutes, until all the liquid is absorbed.
- Broil the chicken. In the meantime, brown the chicken skin side up, on the broil setting. Turn and move the chicken often so it browns evenly to a burnished sheen. It should take about 10 to 12 minutes, remove when you’ve achieved the browning on the chicken skin that you desire, and be careful not to leave it for too long so it doesn’t burn.
- Toast the almonds and raisins. In a small frying pan, add the remaining tablespoon olive oil and turn the heat up to medium-low. Toss the slivered almonds in the oil for about 4 to 5 minutes, until they’ve turned a beige/light brown color. Then add in the raisins to the pan and mix everything together, allowing another 2 minutes for the raisins to warm with the almonds. The raisins should swell up slightly and be glossy. Remove from heat and set aside.
- Finish and serve. Spoon the rice out onto a large serving dish and fluff each spoonful with a fork as you go. Top the rice evenly with the almonds and raisins, followed by the chicken pieces. Sprinkle with a little chopped parsley, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Loomi alternative: If you don’t have loomi I think the closest way to approximate the flavor in this recipe is by adding 1 teaspoon tamarind paste and the zest of 2 limes.
- Use a different combination of spices: The kabsa spice blend recipe is not set in stone and many blends differ. Use this recipe as a guide and don’t worry if you don’t have every single spice, just use the ones you have!
- Use different types of protein: Kabsa is often made with lamb or chicken, but it’s also sometimes made with fish, rabbit, beef, or even fish. Chickpeas also work well for a veggie option. Use the same principles of simmering the protein in the broth until cooked through (timing may vary), then remove. You also have the option of broiling if you want some browning on it.
- Storage: Leftover kabsa can be refrigerated, in an airtight container, for 3 or 4 days.
Nutrition
Calories: 451.1kcal | Carbohydrates: 52.5g | Protein: 20.2g | Fat: 18g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 8.9g | Trans Fat: 0.1g | Cholesterol: 82.2mg | Sodium: 148.2mg | Potassium: 612.5mg | Fiber: 3.8g | Sugar: 3.6g | Vitamin A: 3207.7IU | Vitamin C: 10.7mg | Calcium: 65.8mg | Iron: 2.1mg
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