Chicken Kabsa

Chicken Kabsa is the national dish of Saudi Arabia and it is eaten across the Arabian peninsula. This incredible dish combines tender pieces of chicken with fragrant rice. In Saudi Arabia, this dish is usually eaten during festive periods such as Eid as well as Family gatherings.

Once you taste this dish, you will realize there is something special about Chicken Kabsa. The unique flavours of the kabsa spice, along with the chicken that is cooked in butter, creates an unforgettable meal.

Ingredients

Chicken Drumsticks, Butter, Olive Oil, Basmati Rice, Garlic Cloves, Onion, Kabsa spice, Tomato paste, Chicken Stock Cube, Fresh Parsley.

Choose Chicken drumsticks that are smaller in size for this dish. The meat is softer and more juicier than the larger drumsticks. Butter is important to add flavour into the chicken. Basmati rice is preferred for its thin and slender shape. Garlic cloves and onions are caramelized to add flavour to the rice. Tomato paste adds a subtle sweetness to this dish.

Chicken stock cube adds flavour. Kabsa spice is a unique combination of spices that adds a warm and complex flavour to this dish. This spice is also called baharat and it is native to the region. The composition of the spice is a result of a number of factors such as the spice trade-routes between Persia, India and Saudi Arabia.

What is Kabsa Spice made of?

It consists of a blend of herbs such as Black lime, known as loomi in the Middle East. This spice has a tangy and slightly bitter taste. Other spices include Cinnamon, Cloves, Cardamom, Cumin, Coriander, Paprika, Turmeric and Coriander.

What is the Difference between Chicken Kabsa and Chicken Machboos?

Chicken Kabsa is a traditional dish from Saudi Arabia. It uses the Kabsa spice. The rice has a strong tomato flavour and is spicier than Machboos. Kabsa is also decorated with nuts, raisins, and fried onions.

Chicken Machboos is a dish from Qatar, Kuwait, and Bahrain. It has a different taste from Chicken Kabsa. The machboos rice has a strong black lime flavour. Saffron and rose water are also incorporated into the meal. The Machboos spice is very similar to the Kabsa spice. Some would say that it is interchangeable. So, if you’re looking for the spice and can’t find one, then feel free to use the other, if available.

Prepare the ingredients: Soak the basmati rice in water for thirty minutes before cooking it. This process helps to soften the basmati rice, making it airy and bouncy. Rinse and clean the drumsticks. Chop the onion and garlic.

Gather the kabsa spice, butter, cooking oil, chicken stock cube, tomato paste, and fresh parsley. 

Sauté the aromatics: Preheat a pot to medium-high heat. Add the olive oil and the aromatics, such as garlic and onion, and sauté for two minutes while stirring occasionally. Ensure that the garlic and onion is caramelized. This step should take five to seven minutes. Caramelization of the aromatics will add a slight sweet and nutty taste to this dish.

Lightly cook the chicken: Add the drumsticks to the pot, toss them from the bottom up, and cook the chicken until they become white, then remove them from the pot. This will incorporate the natural chicken flavour from the chicken fat into the spices. This process will also ensure that the rice has the flavour of the chicken.

Add the spices: At this point, reduce the temperature to low. Add the kabsa spice and tomato paste and lightly fry it in the chicken fat for thirty seconds, stirring continuously. Cooking the spices will activate it and add complex layers of various flavours into the dish. This is a crucial step to ensure that the rice is fragrant and delicious.

Cook the rice: After the rice has soaked for thirty minutes. Drain the water. Adjust the temperature to medium-low, add three cups of water to the pot, and bring it to a boil. When the kabsa mixture begins to boil, add the basmati rice and cook it for 15 minutes with the lid closed.

Grill the chicken: While the rice is cooking, add a very generous amount of butter to the grill. Add the chicken and grill on each side for five minutes or until golden brown. Once the chicken has reached an internal temperature of 165°F (74°C). Grilling the chicken to perfection should take 25 minutes on medium-high heat to ensure that it is properly cooked. Add more butter if necessary. You can also use a combination of butter and cooking oil to grill the chicken.

Mix the Kabsa rice and chicken: When the rice and chicken are done, add the grilled chicken to the pot and gently toss from the bottom up to mix the chicken and the rice together.

Serve immediately: Generously place the kabsa rice and chicken on a plate and garnish with fresh parsley to serve. For a more authentic experience, add some caramelized onions, roasted nuts and raisins.

What to Serve with Chicken Kabsa?

Cucumber yogurt is one of the best sides to pair with kabsa as it is cooling and refreshing. The creaminess of the yogurt also makes every bite satisfying and delicious. Pickles and olives also balance the richness of the kabsa very well by adding a tangy flavour and crunchy texture to the dish.

How to Store and reheat Chicken Kabsa?

Allow the chicken kabsa to cool down to room temperature. Then, transfer the kabsa into an airtight container. It can be in the fridge for three to four days and frozen for up to two months. Reheating the kabsa can be done in the microwave for a single serving and on the stovetop for two to three servings. Spin the microwave on the highest setting for two minutes to reheat the chicken kabsa.

Make sure to cover the chicken kabsa with a microwave-safe lid when reheating them. To reheat on the stovetop, place kabsa on a pan and reheat for three minutes while gently tossing the rice around. Add two tablespoons of water if the rice is looking dry. Make sure to flip the chicken a couple of times so it reheats evenly as well.