Middle Eastern

Kabsa

Name: Kabsa
Total time: 90 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 2 cups basmati rice (soaked); 2 lbs bone-in chicken pieces; 2 large onions (diced); 3 tomatoes (pureed); 2 tbsp tomato paste; 2 tbsp Kabsa spice mix (cardamom; cinnamon; black lime; cloves; coriander); 4 cups chicken broth; 1/4 cup raisins; 1/4 cup toasted almonds

A mixed rice dish heavily spiced and served with meat.

90 minutes

Serves 5

Dinner

Contains common allergens

Tree nut

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Instructions

6 steps

1
In a large heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Add the chicken pieces and brown them well on all sides (about 8-10 minutes). Remove the chicken and set aside.

2
In the same pot, sauté the diced onions until golden. Stir in the Kabsa spice mix and tomato paste, cooking for 1 minute until fragrant.
3
Pour in the pureed tomatoes and chicken broth, then return the browned chicken to the pot. Bring to a boil, cover, and simmer for 40 minutes until the chicken is tender.
4
Remove the cooked chicken and place it on a baking sheet. Broil for 5 minutes until the skin is crispy.
5
Drain the soaked basmati rice and add it to the simmering spiced broth in the pot. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes until the liquid is absorbed and rice is fluffy.
6
Fluff the rice with a fork, transfer to a large serving platter, arrange the broiled chicken on top, and garnish with raisins and toasted almonds.

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