Saudi Chicken Kabsa

Name: Saudi Chicken Kabsa
Prep time: 25 min
Cook time: 70 min
Yield: 4
Ingredients: 3 cups Basmati rice, rinsed and soaked 20-30 min; 1.5 kg Bone-in, skin-on chicken, cut into 4-6 pieces; 0.25 cup Neutral oil; 2 whole Large onions, finely sliced or chopped; 5 whole Garlic cloves, minced; 1 tsp Fresh ginger, grated; 2.5 whole Medium tomatoes, finely chopped; 2 tbsp Tomato paste; 2.5 whole Medium carrots, grated or thinly sliced; 2 whole Green chilies, whole; 2 whole Cinnamon stick; 5 whole Whole green cardamom pods; 5 whole Whole cloves; 2 whole Dried limes (loomi), pierced; 2 whole Bay leaves; 4 cups Chicken stock or broth; 2 tsp Salt; 0.5 tsp Ground cinnamon; 0.5 tsp Ground black pepper; 0.5 tsp Ground cardamom; 0.5 tsp Ground coriander; 0.5 tsp Ground cumin; 0.5 tsp Paprika; 0.5 tsp Turmeric or saffron; 0.25 tsp Ground cloves; 0.125 tsp Ground nutmeg; 0.5 cup Raisins or sultanas (optional garnish); 0.5 cup Slivered almonds or pine nuts (optional garnish); 0.25 cup Parsley or coriander leaves (optional garnish)

From: Saudi Arabia

Servings: 4

Prep Time: 25 minutes

Cook Time: 70 minutes

Difficulty: Medium

Ingredients

3 cups Basmati rice, rinsed and soaked 20-30 min
1.5 kg Bone-in, skin-on chicken, cut into 4-6 pieces
0.25 cup Neutral oil
2 whole Large onions, finely sliced or chopped
5 whole Garlic cloves, minced
1 tsp Fresh ginger, grated
2.5 whole Medium tomatoes, finely chopped
2 tbsp Tomato paste
2.5 whole Medium carrots, grated or thinly sliced
2 whole Green chilies, whole
2 whole Cinnamon stick
5 whole Whole green cardamom pods
5 whole Whole cloves
2 whole Dried limes (loomi), pierced
2 whole Bay leaves
4 cups Chicken stock or broth
2 tsp Salt
0.5 tsp Ground cinnamon
0.5 tsp Ground black pepper
0.5 tsp Ground cardamom
0.5 tsp Ground coriander
0.5 tsp Ground cumin
0.5 tsp Paprika
0.5 tsp Turmeric or saffron
0.25 tsp Ground cloves
0.125 tsp Ground nutmeg
0.5 cup Raisins or sultanas (optional garnish)
0.5 cup Slivered almonds or pine nuts (optional garnish)
0.25 cup Parsley or coriander leaves (optional garnish)

Instructions

PREP: Rinse basmati rice in several changes of cold water until clearer, soak 20-30 minutes, drain well. Mix all ground spices in small bowl and set aside. Pierce dried limes with knife so flavor infuses broth.
BROWN CHICKEN: Heat 0.25 cup oil in large heavy pot or Dutch oven over medium-high heat. Lightly salt chicken pieces. Add chicken skin side down and brown well on both sides (about 4-5 minutes per side). Remove to plate; chicken does not need to be fully cooked yet.
FLAVOR BASE: In same pot, add onions and cook stirring until soft and golden brown (about 8-10 minutes). Add garlic and ginger, sauté 1-2 minutes until fragrant. Add whole spices: cinnamon sticks, cardamom pods, cloves, bay leaves, dried limes. Stir 1-2 minutes.
ADD SPICES: Add ground kabsa spice mix and stir 30-60 seconds to bloom spices without burning. Stir in tomato paste, cook 1-2 minutes. Add chopped/blended tomatoes and cook stirring occasionally until thickened and oil separates at edges (about 5-8 minutes).
SIMMER CHICKEN: Return browned chicken (and any juices) to pot nestling pieces into sauce. Add carrots and green chilies. Pour in 4 cups stock/broth (or water + cubes) to nearly cover chicken. Add 2 tsp salt to start (less if stock is salty). Bring to boil, reduce to gentle simmer. Cover and cook 25-35 minutes until chicken is just cooked through and tender. Taste broth and adjust salt and spices.
ADD RICE: Remove chicken pieces to plate and keep covered. Measure broth still in pot - you want 4.5-5 cups liquid for 3 cups soaked basmati (roughly 1.5 cups liquid per 1 cup soaked rice). If too much, simmer uncovered to reduce. If too little, add hot water or stock. Bring broth back to gentle boil.
COOK RICE: Add drained rice, spreading evenly. Do not stir vigorously - just level with spoon. Place chicken pieces on top skin side up, nestling lightly but not submerging completely. Let boil uncovered 3-5 minutes until liquid just at rice level and small holes forming. Reduce to low heat, cover tightly (seal with foil under lid if loose), and cook 20-25 minutes until rice tender and liquid absorbed. Turn off heat and let rest covered 10 minutes to steam and set rice.
GARNISH: While rice cooks, lightly fry or toast raisins and nuts in little oil or ghee until golden. Remove from heat. Gently fluff rice, discard bay leaves and dried limes. Mound rice on large platter, arrange chicken pieces on top. Sprinkle with toasted raisins, nuts, and chopped parsley/coriander. Serve hot with simple salad and yogurt on the side.