Chicken Kabsah
Transport your taste buds to the Middle East with this irresistible Chicken Kabsah recipe, a celebrated cornerstone of Arabian cuisine. Packed with tender chicken, fragrant basmati rice, and a medley of warm spices like cardamom, cumin, and cinnamon, this one-pot dish is a symphony of flavors and aromas. Enhanced by the sweetness of shredded carrots and the option to garnish with raisins, toasted nuts, and fresh parsley, every bite offers a perfect balance of savory and subtly sweet notes. Easy to make yet deeply satisfying, this main course is ideal for family dinners or festive occasions. Let your kitchen fill with the enticing scent of cloves and bay leaves as you prepare this authentic, flavorful masterpiece!
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Recipe Information
Ingredients
- 1 whole Chicken (whole, cut into pieces or 8 chicken thighs/drumsticks)
- 2 cups Basmati rice (washed and soaked for 30 minutes)
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- 2 large Tomatoes (finely chopped)
- 2 tablespoons Tomato paste
- 1 large Carrot (shredded)
- 3 tablespoons Cooking oil
- 4 cups Water or chicken stock
- 5 Whole cloves
- 5 Cardamom pods
- 1 Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Raisins (optional)
- 0.5 cup Toasted almonds or pine nuts (optional, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the cooking oil in a large, deep pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the chopped tomatoes, tomato paste, shredded carrot, and all the spices (cloves, cardamom pods, cinnamon stick, bay leaves, coriander, cumin, paprika, turmeric, salt, and black pepper). Cook for about 5 minutes until the mixture is well incorporated and aromatic.
Add the chicken pieces to the pot and stir to coat them in the spice mixture.
Pour in the water or chicken stock, bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes, or until the chicken is tender and fully cooked.
Remove the chicken pieces and set them aside on a plate.
Drain the soaked rice and add it to the pot with the remaining liquid. Stir gently to distribute the rice evenly.
Return the chicken pieces on top of the rice. Cover the pot tightly and cook on low heat for about 20 minutes, or until the rice has absorbed all the liquid and is fully cooked.
Turn off the heat and allow the dish to rest for 5 minutes before fluffing the rice with a fork.
Optionally, garnish with raisins, toasted almonds or pine nuts, and fresh parsley before serving.
Nutrition Facts
Calories |
6541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.1 g | 449% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 77.4 g | ||
| Protein | 575.8 g | 1152% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 787 mg | 61% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 7785 mg | 166% | |
*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.
