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Saudi · Dinner

Saudi tomato-spiced chicken and rice (kabsa)

Saudi chicken simmered with tomato, dried lime, and warm whole spices, then browned while basmati cooks in its concentrated broth.

About 1 hr 55 minTotal
About 1 hr 40 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Saudi chicken kabsa with deeply browned chicken over separate tomato-spiced rice, almonds, raisins, lemon, and yogurt.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 1 whole chicken, about 4 pounds, cut in 8 pieces
  • 2 1/2 teaspoons kosher salt, divided
  • 2 tablespoons ghee or neutral oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons tomato paste
  • 1 14-ounce can crushed tomatoes
  • 1 cinnamon stick
  • 5 green cardamom pods, lightly crushed
  • 5 whole cloves
  • 1 dried black lime, pierced twice
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 4 cups water
  • 2 1/2 cups basmati rice, rinsed and soaked 20 minutes
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds, toasted
  • Plain yogurt and lemon wedges, for serving

Instructions

  1. Season chicken with 1 teaspoon salt. Heat ghee in a and brown chicken in batches, 4 minutes per side; remove. Cook onion 7 minutes, then garlic, ginger, and tomato paste for 1 minute.

  2. Add crushed tomatoes, cinnamon, cardamom, cloves, dried lime, bay, cumin, coriander, pepper, water, and remaining salt. Return chicken, cover, and simmer 30 to 35 minutes until breasts reach 165°F and dark meat at least 175°F; transfer chicken to a sheet pan.

  3. Heat broiler. Measure the broth: retain exactly 3 3/4 cups, adding water or reducing briefly as needed. Drain rice, stir it into the broth, bring to a simmer, cover, and cook on low 15 minutes.

  4. Meanwhile broil chicken skin-side up 4 to 7 minutes until deeply browned. Scatter raisins over rice, remove from heat, and rest covered 10 minutes. Discard dried lime, bay, cinnamon, cloves, and cardamom as visible.

  5. Fluff rice onto a platter, top with chicken, and scatter almonds over everything. Serve yogurt and lemon beside the plate rather than cooling or wetting all the rice.

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