Saudi Chicken Kabsa
Roasted chicken over fragrant tomato-spiced basmati rice with toasted almonds and raisins.
Equipment
- Large Dutch oven
- Rimmed baking sheet
- Fine-mesh sieve
- Large serving platter
Ingredients
Chicken and Rice
- 3 lb bone-in skin-on chicken pieces
- 2 cups basmati rice rinsed and soaked for 20 minutes
- 2 tbsp ghee or neutral oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 14 oz crushed tomatoes
- 3 cups chicken stock
Spices and Garnish
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
- 1 tsp fine salt plus more for the chicken
- 1/4 cup blanched almonds toasted
- 1/4 cup raisins
Instructions
Build the Kabsa Broth:
- Season the chicken lightly with salt. Heat the ghee in a Dutch oven over medium-high heat and brown the chicken on both sides, then transfer it to a plate.
- Cook the onion until golden, about 7 minutes. Add the garlic, tomato paste, cumin, coriander, cinnamon, cloves, cardamom, and pepper; stir for 1 minute.
- Add the crushed tomatoes, stock, and salt. Return the chicken, cover, and simmer gently for 30 minutes.
Cook the Rice and Finish:
- Transfer the chicken to a baking sheet. Drain the rice, add it to the simmering broth, cover, and cook over low heat for 18 to 20 minutes.
- Meanwhile, broil the chicken until the skin is deeply browned and crisp, watching carefully.
- Rest the rice covered for 10 minutes, then fluff. Arrange it on a platter, top with chicken, almonds, and raisins, and serve hot.
Notes
- If the rice is still firm after the liquid is absorbed, add 2 tablespoons water and steam it covered for 5 more minutes.
- Toast the almonds separately so they remain crisp.
Nutrition
Calories: 680kcalCarbohydrates: 62gProtein: 42gFat: 29gSaturated Fat: 8gCholesterol: 145mgSodium: 790mgFiber: 4gSugar: 9g