Saleh’s Plate · By Saleh Alkhalifa

Traditional Arabic Chicken and Rice Kabsa

Cook Traditional Arabic Chicken and Rice Kabsa with Saleh’s Plate.

Ingredients

Chicken

  • 1 whole chicken (or 4 thighs and drumsticks)
  • 2 tbsp olive oil
  • 1 tsp salt, ½ tsp black pepper
  • 1 tsp each: turmeric, paprika, coriander, cumin
  • ½ tsp each: cinnamon, cardamom, cloves
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice

Kabsa Rice

  • 2 cups basmati rice, rinsed and soaked
  • 1 onion, finely chopped and 2 tbsp olive oil or ghee
  • 3 cloves garlic, minced
  • 1 tsp salt, ½ tsp black pepper
  • 1 tsp each: turmeric, coriander, cumin, cinnamon
  • 4 cups chicken broth
  • 1 tomato (finely chopped) and 2 tbsp tomato paste
  • ¼ cup golden raisins and ½ cup toasted almonds

Instructions

  1. Mix olive oil, spices, garlic, and lemon juice. Rub over chicken and marinate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Roast for 40-45 minutes (or 1 hour for a whole chicken), basting occasionally.
  3. In a large pot, sauté onions in olive oil until golden. Add garlic and spices, stir in tomatoes and tomato paste. Pour in broth, bring to a boil, then add rice. Cover and simmer for 15-20 minutes.
  4. Fluff the rice, mix in raisins and almonds. Place the roasted chicken on top and garnish with extra almonds.