How To Make Kabsa
This kabsa recipe yields a hearty Arabic dish loaded with flavorful spices, tender chicken, and flavorful tomato sauce served over warm rice.
- Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent.
Add the chicken pieces and brown them over medium-high heat for about 10 minutes, until lightly browned. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix.
Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer for about 30 minutes, until chicken is no longer pink and the juices run clear.
Gently stir in the rice. Cover the pot and simmer for about 25 minutes, until rice is tender and almost dry. Add the raisins and a little more hot water, if necessary.
Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish. Enjoy!
- Sugar: 4g
- Calcium: 70mg
- Calories: 486kcal
- Carbohydrates: 54g
- Cholesterol: 61mg
- Fat: 20g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 5g
- Potassium: 560mg
- Protein: 21g
- Saturated Fat: 5g
- Sodium: 156mg
- Trans Fat: 1g
- Vitamin A: 4684IU
- Vitamin C: 13mg
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