Kabsa Recipe (Chicken and Rice)

Method12 steps

1. 1

   Step 1: Wash the 2 cups dry basmati rice at least three times, until the water runs clear. Cover with fresh soaking water and soak for 45 minutes, then drain through a fine sieve. Prepare the spice blend and listed vegetables while the rice soaks.

   Soak the basmati rice · 45 minUses 2 cups dry basmati rice · Water, enough to wash the rice at least three times and cover it for soaking

2. 2

   Step 2: Stir together the paprika (1 tsp), black pepper, cardamom, cinnamon, cumin, coriander, nutmeg and cloves in a small bowl to make one complete Kabsa spice blend.

   Uses 1 tsp paprika · 1 tsp freshly ground black pepper · 1 tsp ground cardamom · 1 tsp ground cinnamon · 1 tsp ground cumin · 1 tsp ground coriander · ½ tsp ground nutmeg · ½ tsp ground cloves

3. 3

   Step 3: Heat 2 tbsp from the olive oil allowance in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until golden and slightly caramelized.

   Sauté the onion · 5 minUses 2 tbsp olive oil for the pot · 1 large yellow onion, finely chopped (about 8 oz)

4. 4

   Step 4: Add the minced garlic (4), fresh ginger (1 tsp), tomato paste (3 tbsp) and all the prepared Kabsa spice blend to the onions. Sauté for about 1 minute, until fragrant.

   Fry the aromatics and spices · 1 minUses Sautéed onions and their cooking oil · 4 garlic cloves, minced · 1 tsp minced or grated fresh ginger · 3 tbsp tomato paste (about 2½ oz) · Complete Kabsa spice blend

5. 5

   Step 5: Add the chopped tomatoes (3 medium) and grated carrots (2 medium) to the aromatic base. Cook for about 4–5 minutes until jammy and paste-like, then add both the chicken (1 lb) thighs and drumsticks and turn them in the paste to coat fully. Preheat the oven’s broiler.

   Cook the tomatoes and carrots · 4 minUses Complete fragrant aromatic base · 3 medium tomatoes, finely chopped (about 12 oz) · 2 medium carrots, grated · 1 lb bone-in, skin-on chicken thighs (about 4) · 1 lb chicken drumsticks (about 4)

6. 6

   Step 6: Add the 3 cups broth water, 1 tbsp broth salt, zest from one orange and the pierced loomi if using. Stir well; the chicken should be almost completely submerged. Add only a little of the extra-water allowance if needed.

   Uses Chicken coated in the cooked vegetable and spice base · 3 cups water, for the chicken broth · 1 tbsp kosher salt, for the broth · Zest from 1 orange · 2 whole dried black limes (loomi), pierced with the tip of a sharp knife, optional · A little extra water, only if needed to almost submerge the chicken in the broth

7. 7

   Step 7: Bring the pot to a gentle low boil, cover and simmer for about 30 minutes, until every chicken piece is cooked through and reaches at least 74°C (165°F) in its thickest part away from bone. Lift the cooked chicken into a broiler-safe pan in one layer, leaving the broth in the pot. Brush or spoon a little of that broth over the chicken and sprinkle each piece with the finishing salt.

   Simmer the chicken · 30 minUses Chicken and seasoned broth · Kosher salt, a sprinkle on each cooked chicken piece before browning

8. 8

   Step 8: Add all the soaked, well-drained rice to the broth remaining in the pot. Stir, bring back to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until the rice is tender and the liquid is absorbed. Brown the chicken and prepare the topping alongside this covered rice phase.

   Cook the rice covered · 20 minUses Broth remaining after lifting and lightly basting the cooked chicken · Soaked and well-drained basmati rice

9. 9

   Step 9: While the rice cooks, broil the cooked chicken skin-side up. Watch closely and turn or move the pieces as needed so they brown evenly without burning. The author gives about 10–12 minutes as a guide; take them out once the skin reaches the browning you want.

   Uses Fully cooked, lightly basted and salted chicken pieces

10. 10

    Step 10: Heat the remaining 1 tbsp olive oil in a small frying pan over medium-low heat. Toss the slivered almonds (½ cup) in it for about 4–5 minutes, watching and stirring, until beige to light brown.

    Toast the slivered almonds · 4 minUses Remaining 1 tbsp olive oil for the topping · ½ cup slivered almonds (1½ oz)

11. 11

    Step 11: Add the raisins (½ cup) to the toasted almonds and their oil. Toss over the heat for about 2 minutes, until the raisins warm through, swell slightly and become glossy. Take the pan off the heat and set aside.

    Warm the raisins · 2 minUses Toasted almonds and their cooking oil · ½ cup raisins (3 oz)

12. 12

    Step 12: Spoon the cooked rice onto a large serving dish, fluffing each spoonful with a fork. Add all the prepared almond-raisin topping and the browned chicken pieces. Sprinkle with optional chopped parsley and serve eight portions. Refrigerate leftovers promptly in an airtight container for up to 3–4 days.

    Uses Cooked spiced basmati rice · Complete toasted almond-raisin topping · Broiled cooked chicken pieces · Chopped fresh parsley, optional, for serving