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Chicken Kabsa

Irresistible Chicken Kabsa: A One-Pot Flavor Journey

Experience the rich flavors of Chicken Kabsa, an aromatic one-pot dish that delights at any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kabsa Spice Mix
  • 1 teaspoon ground cardamom
  • 1 teaspoon white pepper
  • 1 pinch saffron
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon dried whole lime powder
For Sautéing
  • 2 tablespoons oil or butter ghee for authentic touch
For the Base
  • 3 onions, sliced substitute with shallots if desired
  • 1 tablespoon minced ginger fresh preferred
  • 1 tablespoon minced garlic or garlic powder
  • 1 green chili, chopped or bell pepper for milder
Flavor Infusion
  • 2 dried bay leaves
  • 6 cloves
  • 4 cardamom pods
  • 1 cinnamon stick
  • 2 tablespoons tomato purée
  • 200 grams diced tomatoes or 3 fresh tomatoes
  • 1 pinch ground nutmeg
  • ½ teaspoon ground black pepper adjust to taste
  • ¼ teaspoon ground cumin
  • ½ teaspoon ground coriander
Vegetables
  • 3 carrots, thinly sliced or peas/green beans
For Flavor Depth
  • 2 chicken stock cubes homemade for best flavor
  • 1.5 kg whole chicken, cut into 6 pieces thighs/drumsticks also work
  • 3 cups basmati rice, rinsed or substitute with long-grain rice
  • ¼ cup raisins optional
  • salt to taste

Equipment

  • large heavy-bottomed pot
  • grill
  • small bowl

Method
 

Preparation Steps
  1. Prepare Kabsa Spice Mix: Combine the ground cardamom, white pepper, saffron, ground cinnamon, ground allspice, and dried whole lime powder in a small bowl.
  2. Sauté the Aromatics: Heat 2 tablespoons of oil or butter in a large, heavy-bottomed pot over medium heat. Add sliced onions, minced ginger, minced garlic, and chopped green chili; sauté for about 2-3 minutes until golden.
  3. Add Whole Spices: Toss in dried bay leaves, cloves, cardamom pods, and a cinnamon stick; fry for an additional minute.
  4. Incorporate Tomato and Spices: Stir in tomato purée and diced tomatoes; mix in the kabsa spice mix, ground nutmeg, black pepper, cumin, coriander, and pinch of salt. Cook for 1 minute.
  5. Add Vegetables: Mix in thinly sliced carrots and cook for another 2 minutes.
  6. Brown the Chicken: Add chicken pieces to the pot, browning for about 30 minutes until golden.
  7. Cook the Rice: Remove chicken from pot; add rinsed basmati rice and raisins, followed by 4 cups of water. Bring to a boil, reduce to simmer, and cover for 10-15 minutes.
  8. Grill the Chicken: Preheat grill to medium-high. Grill chicken pieces for about 10-15 minutes until fully cooked.
  9. Serve Your Dish: Fluff rice with a fork, plate with grilled chicken pieces on top and enjoy.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 36gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Adjust spice levels and experiment with vegetables to suit your taste. Homemade stock enhances flavor. Store leftovers properly in an airtight container.

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