Chicken Kabsa

Embark on a flavorful journey to the Arabian Peninsula with this authentic Chicken Kabsa recipe. Kabsa is a beloved traditional dish known for its aromatic spices and vibrant presentation, and is a perfect centerpiece for any gathering. This recipe marries spiced roasted chicken with fragrant rice, complemented by the delightful crunch of almonds and the sweetness of raisins and carrots. Serve it alongside fresh salads for a complete feast.

Ingredients

For the Chicken:
🐔 1 whole chicken
🌶️ Kabsa spice, to taste
🧂 Salt, to taste
🌶️ Cayenne pepper, to taste
🌶️ Red chili peppers, to taste
🫒 3 tablespoons olive oil

For the Rice:
🍚 2 1/2 cups basmati rice
🍅 1 small tomato, chopped
🧅 1 small onion, chopped
🧄 1 clove of garlic, minced
🌶️ 2 tablespoons Kabsa spice
🍛 1 teaspoon curry powder
🌶️ Red chili flakes, to taste
🧂 2 tablespoons chicken bouillon
🧂 Salt, to taste
🫒 3 tablespoons oil
💧 3 cups hot water

For the Topping:
🥕 2 cups shredded carrots
🌰 1 cup almonds
🍇 1 small package raisins

Instructions

1- Prepare the Chicken:

• Preheat your oven to 375°F (190°C).
• Season the whole chicken with Kabsa spice, salt, cayenne pepper, and red chili peppers. Drizzle with olive oil and rub the spices into the chicken.
• Place the chicken in a roasting pan, adding a little water to the bottom to keep it moist during cooking.
• Roast in the oven for 1 to 1.5 hours, until the chicken is cooked through and tender.

2- Cook the Rice:

• Rinse the basmati rice until the water runs clear. Drain and set aside.
• In a large pot, heat 3 tablespoons of oil over high heat. Sauté the chopped tomato, onion, and garlic until softened, about 3-4 minutes.
• Stir in the rice, Kabsa spice, curry powder, chili flakes, chicken bouillon, and salt. Mix well to combine.
• Add 3 cups of hot water, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer until the water has evaporated and the rice is cooked.
• Once the rice is done, cover it with foil and a tight lid. Allow it to steam on low heat for another 15 minutes.

3- Prepare the Toppings:

• In a skillet, heat some oil over medium heat and toast the almonds until golden brown. Remove and set aside.
• In the same skillet, sauté the shredded carrots with a pinch of salt until tender, about 3-4 minutes. Add the raisins and cook for another 3-4 minutes.

4- Assemble the Dish:

• Fluff the rice with a fork and transfer it to a serving platter.
• Arrange the roasted chicken on top of the rice.
• Garnish with the toasted almonds, sautéed carrots, and raisins.

5- Serve:

• Serve the Chicken Kabsa hot with side salads like a simple lettuce, tomato, cucumber, and onion salad, or a refreshing cucumber garlic salad made with yogurt and mint.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6-8
Calories: Approximately 600 per serving
Protein: 40g
Fats: 20g
Carbohydrates: 70g
Equipment: Oven, Roasting pan, Large pot with lid, Skillet, Mixing bowls

Cooking Tips

• Adjust the spice levels according to your preference. Start with smaller amounts, and increase to your taste.
• Ensure the rice is thoroughly washed for fluffier grains.
• Keep the chicken moist by adding a little water to the roasting pan and covering it halfway through if necessary.

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Authentic Chicken Kabsa