The Best Chicken Kabsa with Broth
Noor simmers chicken with onion, garlic, whole lemon and warm spices, strains the broth to cook basmati rice with kabsa spice, then glazes the pieces with broth, lemon and pepper paste before browning them in the oven.
Kabsa is the Gulf's best-known dish, and its secret is simple: the chicken is simmered first with onion, lemon and whole spices until it gives up a rich broth, then the basmati cooks in that broth and takes its colour and flavour from it rather than from any dye. Noor finishes it with a quick glaze of broth, lemon and red pepper paste brushed over the chicken before it browns in the oven, so the pieces come out glossy and golden, balanced between tart and warm.
How to Prepare
Put the chicken pieces in a pot with the chopped onion, garlic cloves and the piece of lemon with its peel.
Add the salt, black pepper, mixed spice, turmeric, cardamom and cinnamon, and stir over medium heat until fragrant.
Pour in the water to cover the chicken and simmer gently until fully cooked and the broth is rich (about 40 minutes), skimming the foam.
Lift the chicken out and set it aside, then strain the broth from the spices and onion and keep it hot.
In another pot, heat the oil and sauté the onion and garlic, then add the turmeric, kabsa spice and tomato paste and stir until combined.
Add the rinsed, drained basmati rice and stir with the spice mixture for a minute so the grains are coated.
Pour the strained broth over the rice, bring to a boil, then lower the heat, cover and cook until the rice is done and has absorbed the broth.
In a small bowl, whisk a little of the chicken broth with a squeeze of lemon, a spoon of red pepper paste, a pinch of black pepper and the olive oil.
Arrange the chicken pieces on a tray, brush them well with the glaze, then put them in the oven or under the grill until browned and golden.
Spread the rice on a serving platter, arrange the browned chicken on top and serve with daqoos and laban.
Never throw out the broth — it is the whole flavour. Strain it well for the rice, and keep a quarter cup back for the glaze so the chicken tastes of the same pot as the rice.
Ingredient Swaps
No red pepper paste? Use a spoon of concentrated tomato paste with a pinch of chilli.
Swap the chicken for lamb and extend the simmering to about two hours.
Drop a pierced dried lime (loomi) into the broth for a deeper Gulf flavour.
No ready kabsa mix? Blend cumin, coriander, cinnamon, cardamom, black pepper and ground dried lime.
Soak the rice for half an hour before cooking for longer, more separate grains.
Common Questions
What is the broth-to-rice ratio?
One and a half to two cups of broth per cup of basmati, depending on the rice and how long it soaked.
Why did my rice break or turn sticky?
Too much stirring after the broth goes in, or too much liquid. Stir once, then cover and leave it alone until done.
Can I brown the chicken without an oven?
Yes — brown it in a wide pan with a little oil over medium heat, brushing on the glaze as it goes.
What is daqoos?
The spicy tomato sauce served alongside kabsa, made from blended tomatoes with garlic, chilli and a little vinegar.
Can I make the broth ahead?
Yes — simmer the chicken a day ahead and refrigerate the broth and pieces, then cook the rice and brown the chicken on the day.
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