Kabsa is hailed as Saudi Arabia's national dish, a flavorful one-pot meal that combines fragrant rice, crisp and tender meat, and a zesty sauce, all harmoniously infused with aromatic spices. Typically garnished with roasted nuts and raisins, Kabsa offers a culinary journey into the heart of Saudi Arabian culture and flavors.
1pouchOmani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves
Optional Garnish
1/3cupsliced almonds [6] [7]
1/3cupraisins [7]
1/4cupchopped parsley or cilantro
3slicesorange, peeled and halved
Suggested Sides
Cucumber or lettuce salad
Flatbread
Steamed or cooked vegetables [8](carrots, cauliflower, endives, daikon)
Instructions
Prepare Rice
In a BOWL, add the rice. Cover it with water and let it soak for 30 minutes.
Cook Rice
In a POT, heat 3 tbsp oil over medium heat.
Fry onions until they turn golden.
Optionally, add garlic and stir-fry for 30 seconds.
Add the tomatoes and tomato paste, and fry for 3-5 minutes.
Add the chicken, Kabsa spices, and salt to taste. Mix well and fry for a few minutes until the chicken changes color on all sides. Turn every 2 minutes.
Add 1 cup of broth, cover, and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes.
Remove the chicken and set it aside.
Add the drained rice, optional carrots, 1.5 cups of broth, and salt to taste.
Mix well, cover, bring to a boil, and then reduce the heat to low. Cook for about 15 minutes until the rice is cooked.
Broil Chicken [5]
Preheat the OVEN to 450°F.
Season the chicken with salt and pepper to taste. Brush it with oil and broil for 15 minutes.
Serve
Place the chicken on top of the rice. Optionally, season the rice with lemon juice and add garnish of your choice. (Recommended)Serve with your preferred sides.
Enjoy!
Notes
[1] Find the recipe for lamb or beef stew below.
[2] Substitute: parsnip, pumpkin, or skip.
[3] Substitute: other broth or water.
[4] Substitute: long grain rice.
[5] Alternative: Fry chicken in a PAN with very hot oil.
[6] Alternative: Use whole almonds and prepare them as follows:
In a small BOWL, add almonds. Cover with boiling water. Let them sit for exactly 60 seconds. Drain. Rinse with cold water. To remove their skins, gently pinch one end of each almond, causing the skin to loosen. The nut will easily pop out, so have your other hand ready to catch it. Warm the almonds for 10 seconds in the microwave to ease slicing. Then, using a sharp knife, carefully slice them vertically one by one.
[7] In a PAN, roast almonds and raisins in separate batches.