Al Kabsa Ancient Arabian Chicken and Fragrant Rice
Immerse yourself in the rich flavors of the Middle East with Al Kabsa, an ancient Arabian chicken and fragrant rice dish that serves as the ultimate comfort food. Tender, spice-infused chicken is simmered in a medley of warm spices like cinnamon, cardamom, and turmeric, then nestled atop a bed of fluffy, aromatic basmati rice cooked in a savory broth. A vibrant combination of raisins, toasted almonds, and fresh parsley adds a delightful texture and a touch of sweetness to each bite. Perfect for family gatherings or festive occasions, this one-pot wonder brings the essence of Arabian cuisine to your table with its intoxicating aroma and intricate blend of spices. Serve Al Kabsa with a side of fresh salad or yogurt for a complete, satisfying meal your guests will rave about.
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Recipe Information
Ingredients
- 1.5 kg Chicken
- 2 cups Basmati rice
- 1 large Onion
- 2 medium Tomatoes
- 4 pieces Garlic cloves
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 4 cups Chicken stock
- 1 piece Cinnamon stick
- 4 pieces Cardamom pods
- 4 pieces Cloves
- 2 pieces Bay leaves
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Raisins
- 0.5 cup Slivered almonds
- 2 tablespoons Parsley (for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat the vegetable oil in a large, deep pot over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic to the pot and cook for 1 minute, then add the chopped tomatoes. Sauté for 3-5 minutes until the tomatoes soften.
Stir in the tomato paste, cinnamon stick, cardamom pods, cloves, bay leaves, cumin powder, coriander powder, turmeric powder, paprika, salt, and black pepper. Cook for another 2 minutes to release the aroma of the spices.
Place the chicken pieces into the pot, ensuring they are coated with the spice mixture. Sear the chicken for 5-7 minutes, flipping occasionally.
Pour in the chicken stock, bring the mixture to a boil, then lower the heat and simmer covered for 30 minutes until the chicken is tender.
Using tongs, carefully remove the chicken pieces from the pot and set aside.
Add the drained rice to the pot with the remaining broth and stir gently. Adjust the salt if necessary.
Place the cooked chicken on top of the rice, cover the pot, and simmer on low heat for 25-30 minutes until the rice is fully cooked and fluffy. Do not lift the lid during this time.
While the rice is cooking, toast the slivered almonds in a small frying pan over medium heat until golden brown, about 3-4 minutes. Set aside.
Once the rice is cooked, remove the chicken pieces and fluff the rice gently with a fork.
To serve, layer the rice on a plate, arrange the chicken pieces on top, and garnish with the toasted almonds, raisins, and chopped parsley.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
