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Meat, Maghreb and Middle East

Chicken kabsa

Chicken kabsa is a spiced rice dish from Saudi Arabia, serving 4, ready in 70 minutes, easy to make, for about €3.30 per person. Basmati rice cooks in a broth infused with cinnamon, cardamom and clove, then gets topped with golden chicken, toasted almonds and raisins. The key to success is a well seasoned broth and rice that stays separate, never mushy.

A big plate of Arabian rice, chicken kabsa, all warmed through with spices, with almonds and raisins, does that tempt you?

Chicken kabsa
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Chicken kabsa is a generous plate of fragrant rice where every grain has soaked up a spiced broth before the chicken goes on top. Cinnamon, cardamom and clove infuse slowly while the chicken simmers, then the basmati rice cooks in that same broth and takes on all its flavor. Toasted almonds and raisins finish the dish with a bit of crunch and sweetness.

This is a dish meant for sharing, perfect for a Sunday family meal or a dinner with guests that doesn't require much fuss. Kids tend to love the fragrant rice and the sweet touch of the raisins, while adults enjoy the tender chicken. Mon Chou walks you through a one pot version here, simple to follow, with an oven finish for the chicken for extra color.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Basmati riceoften in the pantry 350 g
  • Crushed tomatoesoften in the pantry 200 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Cinnamonoften in the pantry 1 stick
  • Cardamomoften in the pantry 4 pods
  • Clovesoften in the pantry 4
  • Ground cuminoften in the pantry 1 tsp
  • Dried lime or lemon zest 1
  • Sliced almonds 40 g
  • Raisins 40 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrots 2
  • Garlic 3 cloves

Allergens Tree nuts

The step by step recipe

  1. Toast the cinnamon, cardamom and cloves dry in a pot, then add the oil and sliced onions until golden. 10 min

    As soon as the spices smell fragrant, move to the next step, they burn very quickly.

  2. Add the chicken, garlic, cumin, tomato paste and crushed tomatoes, cover with water and let it simmer. 25 min

    The chicken should be cooked but not falling apart yet, it will finish cooking in the oven.

  3. Remove the chicken, strain the broth and measure it, you want about twice the volume of rice. Rinse the basmati rice in cold water.

    Rinse the rice until the water runs clear, it will cook up nicely separated.

  4. Cook the rice in the broth with the carrots cut into sticks and the dried lime, covered, over low heat. 18 min

    Don't lift the lid during cooking, the steam does the work.

  5. Brown the chicken for a few minutes in the oven, serve it over the rice with the almonds and raisins sautéed in a pan.

    Toast the almonds dry in a pan, one minute is enough, watch them closely.

Our tips to get it right

  • Strain the broth carefully before cooking the rice in it, stray spice fragments left inside can make a few grains taste bitter.
  • Measure the broth precisely, about twice the volume of rice, that's what keeps the rice fully cooked without turning soggy.
  • Let the rice rest a few minutes off the heat, covered, before serving, the grains relax and separate more easily that way.

The variations

  • Swap the chicken thighs for boneless thighs to cut down on cooking time and make serving at the table easier.
  • For a vegetarian version, replace the chicken with cooked chickpeas and use vegetable broth instead of chicken broth.
  • For kids in a hurry to eat, make the plain spiced rice without the dried lime, its flavor can be unfamiliar to younger palates.

What to serve it with

  • A fresh cucumber and tomato salad
  • Plain yogurt or a garlic sauce
  • Lemon water or mint tea

Storage

Chicken kabsa keeps for 2 to 3 days in the fridge in a sealed container, rice and chicken together or apart. It freezes well for up to 2 months, ideally without the almonds and raisins, which are best added fresh when serving. Reheat in a pan or oven with a splash of water so the rice doesn't dry out.

Questions about this dish

Can I replace the dried lime with something else?

Yes, fresh lemon zest added near the end of the rice cooking gives a similar, though milder, aroma than traditional dried lime. You can also skip it entirely, the dish still works.

Can you make chicken kabsa ahead of time?

You can cook the broth and chicken a day ahead, then cook the rice just before serving so it stays separate and light. Reheat the chicken in the oven while the rice cooks.

What rice should I use if I don't have basmati?

Basmati is still the best choice since its long grains stay separate after cooking. A regular long grain rice can work in a pinch, but adjust the cooking time based on the package.

How do I know the chicken is cooked enough before the oven step?

The chicken should be cooked through but still firm after simmering, since it finishes cooking and browning in the oven. Check the thickest thigh, the juices should run clear.

How long does it take to make a chicken kabsa?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken kabsa?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken kabsa cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts. Always check the labels of the products you buy.

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