The Most Flavorful Chicken Kabsa!
This simple Chicken Kabsa recipe is so easy to make and it is filled with flavor! Chicken Kabsa is a delicious Arabic dish made of flavorful spiced rice, crispy chicken, and topped with crunchy toasted nuts and fresh refreshing parsley. If you love Arabic food, you can easily make this Chicken Kabsa recipe right at home!
Equipment
- large bowl for marinating
- baking sheet
- fine mesh strainer
Ingredients
For the Chicken Kabsa Marinade:
- 6-8 chicken legs (bone in and skin on)
- 6-8 chicken thighs (bone in and skin on)
- 2 fresh lemons, juiced
- 1 tablespoon salt
- ½ cup yogurt
- 1 tablespoon ground kabsa spice
For the Broth:
- 2 tablespoon ghee
- 3 lg yellow onions, diced
- 4 bay leaves
- 1 ½ cinnamon stick
- 2 dried limes
- 1 tablespoon black peppercorns
- 2 tablespoon cardamom pods
- ½ tablespoon whole cloves
- 2 teaspoon ground kabsa spice
- 1 teaspoon ground ginger
- 8-9 cups water
- 2 cups tomato puree
- 1 tbsp salt
- 4 cups rice
- 1 teaspoon kabsa spice
To Serve:
- ½ cup toasted pine nuts
- ¼ cup fresh parsley
Instructions
Chicken Kabsa Marinade
- Make the chicken kabsa marinate. Add the washed chicken to a large bowl along with the marinade ingredients.6-8 chicken legs (bone in and skin on), 6-8 chicken thighs (bone in and skin on), 2 fresh lemons, juiced, 1 tablespoon salt, ½ cup yogurt, 1 tablespoon ground kabsa spice
- Massage the yogurt and spices into the chicken so each piece of chicken is completely covered with the marinade. Cover the bowl and refrigerate for 4 hours up to 2 days. The longer you marinate the chicken for the more flavorful it will be.
Chicken Kabsa Broth
- In a large pan, melt ghee over medium heat. Add all of the onions and sauté until the onions are soft and just starting to caramelize.2 tablespoon ghee, 3 lg yellow onions, diced
- Add the spices to the onions and cook for about 1 minute until fragrant.4 bay leaves, 1 ½ cinnamon stick, 2 dried limes, 1 tablespoon black peppercorns, 2 tablespoon cardamom pods, ½ tablespoon whole cloves, 2 teaspoon ground kabsa spice, 1 teaspoon ground ginger
- Next add the marinated chickens (discarding the lemon peels) and stir to coat the chicken in the spices and onions.
- Cover the chicken with water and bring to a boil. Scrape off any white foam from the top and discard as the chicken cooks. Boil for about 15 minutes.8-9 cups water
- Reduce heat to medium low, and add tomato puree along with the salt. Cook another 15 minutes.2 cups tomato puree, 1 tablespoon salt
- Remove the chicken from the broth and place on a baking sheet. Pour the broth through a fine mesh strainer into a large bowl, pressing out all the liquid into the bowl so that all you are left with is the onion fiber and whole spices. Discard the whole spices and onions.
- In the same pan, add the rice along with ground kabsa spice blend. Toast for about 1 minute over medium heat until it is fragrant. Pour 8 cups of the strained broth over top of the rice. Bring the rice to a boil, once boiling, reduce the heat to low and cover. Cook until the rice has absorbed all of the broth.While the rice cooks, broil the chicken in the oven in the last 10 minutes to crisp the tops of the chicken.4 cups rice, 1 teaspoon kabsa spice
- Serving:
- In a small pan over medium heat, toast the pine nuts in ghee or olive oil, stirring constantly until they are golden brown. Be careful because pine nuts go from brown to burned quickly.½ cup toasted pine nuts
- Serve the cooked rice on a large serving platter topped with the chicken, toasted pine nuts, and fresh chopped parsley.¼ cup fresh parsley
Video
Notes
Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed.
Nutrition
Serving: 1chicken kabsaCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 21gCholesterol: 170mgSodium: 450mgPotassium: 220mgFiber: 3g
Tried this recipe?Let us know how it was!