Middle Eastern > Saudi Arabian > Rice

Kabsa with Dates Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 4 cups chicken broth
- 1 cup pitted dates, chopped
- 1/4 cup slivered almonds, toasted
- 2 tbsp chopped fresh parsley

Special equipment needed:
- Large pot with lid
- Skillet

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper to the pot and stir to combine.
5. Add the tomato paste and stir to coat the onions and spices.
6. Add the chicken broth to the pot and stir to combine.
7. Add the rice to the pot and stir to combine.
8. Place the chicken thighs on top of the rice.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
10. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
11. Remove the pot from the heat and let it sit for 5 minutes.
12. Fluff the rice with a fork and stir in the chopped dates.
13. In a skillet, toast the slivered almonds over medium heat until golden brown.
14. Serve the kabsa with the toasted almonds and chopped parsley on top.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken
Medium heat for toasting almonds
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 600
Fat: 22g
Carbohydrates: 65g
Protein: 36g

Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of bone-in and skin-on.
- You can use raisins or dried apricots instead of dates.
- You can use cashews or pine nuts instead of almonds.

Variations:
- You can add chopped carrots and bell peppers to the pot with the onions and garlic.
- You can use lamb or beef instead of chicken.
- You can add chickpeas or lentils to the pot with the rice.

Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Browning the chicken before cooking it with the rice adds extra flavor.
- To toast the almonds, make sure to stir them frequently to prevent burning.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the kabsa in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the kabsa in a large serving dish with the toasted almonds and chopped parsley on top.

Garnishes:
Toasted almonds and chopped parsley

Pairings:
This dish pairs well with a side salad or roasted vegetables.

Suggested side dishes:
- Cucumber and tomato salad
- Roasted carrots and parsnips
- Grilled eggplant

Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add a little more chicken broth and continue cooking until tender.
- If the chicken is not cooked through after 25 minutes, remove the lid and continue cooking until the internal temperature reaches 165°F.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Kabsa is a traditional Saudi Arabian dish that is typically made with rice, meat, and spices.

Flavor profiles:
This dish has a warm and spicy flavor from the combination of cumin, coriander, turmeric, cinnamon, and cardamom. The dates add a sweet and fruity flavor, while the toasted almonds add a nutty crunch.

Serving suggestions:
Serve the kabsa with a side salad or roasted vegetables for a complete meal.

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Region: Middle Eastern

Taste: Spicy, Sweet, Savory, Aromatic, Tangy