Chicken Kabsa

Chicken Kabsa is the national dish of Saudi Arabia, it is enjoyed across the Arabian Peninsula. This incredible dish combines tender pieces of chicken with fragrant rice. In many ways, Kabsa is considered the Middle Eastern equivalent of biryani.

Both dishes feature rich, aromatic flavours and distinct spices; Biryani uses elaborate cooking methods, whilst Kabsa offers a simpler approach. Both dishes are delicious and bring their own cultural significance to the culinary world.

Ingredients

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

For this dish, choose smaller chicken drumsticks, as they have softer, juicier meat than larger ones. Butter or ghee is a key component for enhancing the flavor of the chicken. Basmati rice is preferred for its thin, slender shape. To add flavor to the rice, garlic cloves and onions are caramelized. Additionally, tomato paste provides a subtle sweetness to the dish. A chicken stock cube adds further flavor. Kabsa spice, also known as baharat, is a unique blend that imparts a warm, complex flavor. This spice blend is native to the region, and its composition reflects influences from spice trade routes connecting Persia, India, and Saudi Arabia.

What is Kabsa Spice Made Of?

Kabsa Spice is a blend of several herbs and spices, including black lime (known as loomi in the Middle East), which imparts a tangy, slightly bitter flavor. Other ingredients in the blend include cinnamon, cloves, cardamom, cumin, coriander, paprika, and turmeric.

What is the Difference Between Chicken Kabsa and Chicken Machboos?

Chicken Kabsa is a traditional dish from Saudi Arabia that features Kabsa spice. The rice in Kabsa has a strong tomato flavor and tends to be spicier than Machboos. It is often garnished with nuts, raisins, and fried onions.

On the other hand, Chicken Machboos originates from Qatar, Kuwait, and Bahrain and has a distinctly different flavor profile from Chicken Kabsa. Machboos rice has a strong black lime flavor, and saffron and rose water are often incorporated into the dish. Although the spices used in Machboos are quite similar to those in Kabsa, some people consider them interchangeable. If you can’t find one type of spice, feel free to use the other as a substitute.

Instructions

Wash the basmati rice under running water several times, thereafter soak the basmati rice in water for thirty minutes before cooking, this will result in a softer and more tender rice grain. Rinse and clean the drumsticks. Chop the onion and garlic.

Preheat a pot to medium-high heat. Add the cooking oil and the garlic and onion, and sauté for eight minutes while stirring. Caramelization of the aromatics will add a slight sweet and nutty taste to this dish.

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. Brown the chicken until the skin lightly crisps up. This process will add more flavour to the dish.

At this point, reduce the temperature to low. Add the kabsa spice and tomato paste, and lightly heat it up for 30 seconds, stirring the mixture continuously. Cooking the spices will activate them and add complex layers of flavour to the dish. This is a crucial step to ensure that the rice is fragrant and delicious.

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. Add the basmati rice, browned chicken drumsticks and cook it for 15 minutes with the lid closed until the rice is cooked.

Once the dish is done, gently toss from the bottom up to mix the chicken and the rice together.

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.

Once you try this dish, you’ll understand why Chicken Kabsa is something truly special. The unique flavors of the kabsa spice, combined with chicken cooked in butter, creating a delicious meal. In Saudi Arabia, this dish is commonly enjoyed during festive occasions, such as Eid and family gatherings.

Expert tips

Instead of browning the chicken in the pot with the caramelized onions, you can also grill the chicken on a grill pan. 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.

What to Serve with Chicken Kabsa?

Kabsa pairs well with Cucumber yogurt, marinated olives, and tangy pickles. You can also add a light salad such as Red Pepper and Rocket salad or a crunchy Red Radish salad. Balsamic Cucumber Salad with sweet red bell peppers will also work well with the Chicken kabsa.

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.