Chicken Kabsa
A beloved one-pot rice dish perfect for family gatherings and outdoor cooking.
Kabsa is the jewel of Gulf tables and the centerpiece of feasts and celebrations. Chicken is simmered with tomato, kabsa spices, and black dried lime, then the rice cooks in the broth to absorb every bit of flavor. It's a generous dish that gathers the family around a single platter.
How to Prepare
Heat the oil and saute the onion and garlic until soft.
Add the skinless chicken and brown, then add the spices (mixed spice, black pepper, kabsa spice, turmeric, salt).
Add the chopped tomato and tomato sauce, then add water and simmer until the chicken is cooked. Remove the chicken.
Add the soaked basmati rice to the broth and cook until done.
Meanwhile, grill or brown the chicken for colour if you like.
Serve the rice topped with the chicken.
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Soak the rice for 20 minutes before cooking for fluffy, separate grains.
Ingredient Swaps
Chicken: lamb or beef with adjusted cooking time.
Black dried lime: fresh lemon juice if unavailable.
Basmati rice: any long-grain rice.
Common Questions
What is black dried lime?
A dried lime that gives kabsa its distinctive tang.
How do I get fluffy rice?
Soak and rinse the rice and keep the right broth ratio.
Can I substitute kabsa spices?
Yes, a blend of cardamom, cinnamon, clove, cumin, and pepper.
How is it served?
With spicy daqoos sauce, salad, and onion.
How do I get golden chicken?
Brown the cooked chicken in the oven or pan before serving.
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