Kabsa (Spiced Chicken and Rice with Tomatoes, Nuts and Lemon)
Why this recipe works
- Layered spice and savoury depth: Browning the chicken, softening the onions and reducing the grated tomatoes create a rich base before the stock and spices are added.
- One-pot cooking: The chicken cooks first in the spiced tomato stock, then the rice absorbs that flavour as it steams in the same pot.
- Balanced finishing textures: Tender rice and chicken are lifted by plump raisins, crunchy roasted almonds and a squeeze of lemon at the table.
Get the most out of this recipe
Timing notes
- Let the rice steam off the heat: The covered rest after cooking allows the rice to finish absorbing moisture and helps the grains separate more cleanly when fluffed.
- Most of the time is hands-off: After the chicken is browned and the tomato base is cooked down, the dish relies on gentle simmering and covered steaming rather than constant attention.
Texture tips
- Rinse the basmati well: Rinsing until the water runs mostly clear removes excess surface starch, helping the cooked rice stay lighter rather than sticky.
- Keep the simmer gentle: A low, steady heat helps the chicken stay tender and gives the rice time to absorb the stock evenly.
Ingredient notes
- Use bone-in chicken for flavour: Bone-in thighs contribute richness to the stock as they simmer and stay moist during the longer cooking time.
- Grate the tomatoes: Grating ripe tomatoes gives the base body and freshness while leaving the skins behind.
- Swap nuts thoughtfully: Pistachios work well in place of almonds, but keep the nut topping separate if serving anyone with allergies.
Make-ahead tips
- Reheat gently: Add a splash of water and reheat covered over low heat, or use a 180°C (355°F) oven until piping hot throughout.
- Freezer-friendly: Cool quickly, freeze in suitable containers and defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then drain well. Season the chicken all over with the salt and black pepper.
- Thinly slice the onion, and crush the garlic. Roughly grate the tomatoes on a box grater into a bowl, discarding the skins.
- Heat the ghee in a large Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
- Lower the heat to medium and add the onion to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
- Stir in the garlic, cumin, cinnamon, cardamom pods and bay leaves. Cook for 1 minute until fragrant.
- Add the grated tomatoes and cook for 6 to 8 minutes, stirring, until thickened and jammy. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits.
- Return the chicken to the pot, nestling it into the sauce. Cover and simmer gently for 25 minutes, turning the chicken once, until nearly cooked through.
- Stir in the drained rice and raisins, making sure the rice is mostly submerged. Cover and cook on the lowest heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
- Turn off the heat and rest, covered, for 10 minutes to finish steaming. Meanwhile, roughly chop the roasted almonds and cut the lemon into wedges.
- Fluff the rice gently with a spoon, lifting from the bottom so the chicken stays on top. Scatter over the almonds and fresh coriander, then serve family-style with lemon wedges for squeezing.
Recipe notes
Tips
- Keep the simmer gentle once the stock is added; a hard boil can make the chicken tough and the rice cook unevenly.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, ensure the chicken is cooked until piping hot throughout with no pink at the bone.
Substitutions
- Replace ghee with unsalted butter for a similar richness.
- Replace roasted almonds with pistachios for a more traditional festive finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat with a splash of water in a covered pan over low heat, or in a 180°C (355°F) oven until piping hot; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (35min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
-
Allergens:
Almonds Milk
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