Chicken Kabsa (Saudi Spiced Rice)
A fragrant one‑pot rice dish where tender chicken and caramelised onions soak up a blend of Arabian spices, yielding a comforting, aromatic meal.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and sauté the onion until it turns golden and soft, about 5 minutes.
-
Step 2 of 5
Add the chicken pieces, brown on all sides, then sprinkle in all the ground spices and salt; stir for a minute until aromatic.
-
Step 3 of 5
Stir in the tomato paste, then pour in the broth and bring to a gentle boil; cover and simmer for 20 minutes until the chicken is nearly cooked through.
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Step 4 of 5
Add the rinsed rice, raisins and toasted almonds, spreading them evenly; reduce heat to low, cover tightly and cook for 20‑25 minutes until the rice is fluffy and has absorbed the liquid.
-
Step 5 of 5
Remove from heat, let the pot rest covered for 10 minutes, then fluff the rice with a fork and serve hot, arranging chicken pieces on top.
Notes from the kitchen
If basmati is unavailable, long‑grain rice works as a substitute; for a milder flavour, reduce the cloves and nutmeg by half.
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