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A top view of kabsa dish garnished with chopped parsley.
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4.93 from 27 votes

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Middle East
Diet: Halal
Servings: 4 servings
Calories: 270.1kcal
Author: Amira

Ingredients

  • 2 Tablespoons (36g) ghee/butter or oil.
  • ½ Tablespoon (3g) dry ground coriander.
  • ½ Tablespoon (3g) paprika.
  • ½ teaspoon turmeric.
  • ½ teaspoon ground black pepper.
  • ½ teaspoon ground cloves.
  • 1 cinnamon stick.
  • 3 cardamom pods.
  • 2 bay leaves.
  • 1 dry lime.
  • 1 garlic clove crushed.
  • 1 (280g) Large onion , diced.
  • 1 ½ pound skinless boneless chicken thighs. Note2
  • 1 cup (200g) basmati rice, soaked in tap water for 15 minutes.
  • 2 Tablespoons (40g) tomato paste.
  • 1 ½ teaspoon salt or to your liking. I've used pink sea salt.
  • 2 cups water or chicken stock. Note3

Instructions

  • n a non stick deep skillet, heat ghee, add all the spice and stir for 2 minutes or until fragrant.
  • 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, tuning to the other side halfway through.
  • 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 serve.

Video

Notes

  • It is highly recommended to use dried lime, you can easily purchase this from any Middle East store. If you cannot find it, then feel free to leave it out.
  • You can use ground cinnamon but in my opinion whole spices is the best way.
  • Use any sort of chicken you have. Feel free to use bone-in, skin on chicken pieces. I also made it with Cornish chicken and it was delicious.
  • In my little home we like rice more with water than cooked with stock, but you can use stock for more flavor.
  • Next time try this maqluba recipe for another flavorful dish from the Middle East.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 270.1kcal | Carbohydrates: 13.4g | Protein: 20.9g | Fat: 14.5g | Cholesterol: 120mg | Sodium: 347.3mg | Potassium: 158.9mg | Fiber: 2g | Sugar: 2.3g | Vitamin A: 760IU | Vitamin C: 7.5mg | Calcium: 21mg