Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs chicken thighs, bone-in and skin-on
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tbsp tomato paste
- 1 tbsp baharat spice mix
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup butter
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 tsp saffron threads
- 1/4 cup hot water
Special equipment needed:
- Large pot with lid
- Small bowl
- Fork
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a small bowl, soak the saffron threads in hot water and set aside.
3. In a large pot, heat the vegetable 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.
4. In the same pot, add the chopped onions and garlic. Cook until the onions are translucent, about 5 minutes.
5. Add the chopped tomatoes, tomato paste, baharat spice mix, ground cumin, ground coriander, ground cardamom, ground cinnamon, ground black pepper, and salt. Stir to combine and cook for 5 minutes.
6. Add the chicken back to the pot and pour in enough water to cover the chicken. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Remove the chicken from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve and set aside.
8. In the same pot, melt the butter over medium heat. Add the slivered almonds and raisins and cook until the almonds are golden brown and the raisins are plump, about 5 minutes.
9. Drain the soaked rice and add it to the pot with the almonds and raisins. Stir to combine.
10. Pour in the reserved cooking liquid and the saffron water. Stir to combine.
11. Bring the rice to a boil, then reduce the heat to low and cover the pot with a lid. Cook for 20 minutes, or until the rice is tender and the liquid has been absorbed.
12. While the rice is cooking, shred the chicken meat and discard the bones and skin.
13. Once the rice is cooked, add the shredded chicken and chopped fresh herbs to the pot. Stir to combine.
14. Serve the kabsa hot, garnished with additional fresh herbs if desired.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken
Medium heat for cooking onions and rice
Low heat for simmering chicken and cooking rice
Serving size:
6 servings
Nutritional information:
Calories per serving: 630
Fat: 37g
Carbohydrates: 46g
Protein: 28g
Sodium: 520mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or lamb.
- Baharat spice mix can be substituted with a mixture of ground cinnamon, ground coriander, ground cumin, and ground black pepper.
- Slivered almonds can be substituted with chopped pistachios or cashews.
- Raisins can be substituted with dried apricots or dates.
Variations:
- Add chopped carrots, bell peppers, or zucchini to the pot with the onions and garlic.
- Use beef instead of chicken for a heartier dish.
- Add a can of chickpeas or lentils to the pot for extra protein and fiber.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Browning the chicken before cooking it in the liquid adds flavor and helps to seal in the juices.
- Straining the cooking liquid before adding it to the rice helps to remove any impurities and results in a clearer broth.
- Garnish the kabsa with fresh herbs for a pop of color and flavor.
Storage instructions:
Leftovers can be stored 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, garnished with fresh herbs and slivered almonds.
Garnishes:
Fresh herbs, slivered almonds, and lemon wedges.
Pairings:
Serve the kabsa with a side of hummus, baba ghanoush, or tzatziki.
Suggested side dishes:
Tabbouleh salad, fattoush salad, or cucumber and tomato salad.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe next time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabsa is a traditional Saudi Arabian dish that is also popular in other Middle Eastern countries. It is typically made with rice, meat, and a variety of spices.
Flavor profiles:
Savory, aromatic, and slightly sweet.
Serving suggestions:
Serve the kabsa with a side of fresh pita bread or naan for dipping in the broth.
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Region: Middle Eastern