Ingredients
Scale
- 2 cups basmati rice
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, finely chopped (about 8 ounces)
- 4 garlic cloves, minced
- 1 teaspoon minced or grated fresh ginger
- 3 tablespoon tomato paste (about 2 1/2 ounces)
- 3 medium tomatoes, finely chopped (about 12 ounces)
- 2 medium carrots, grated
- 1 pound bone-in, skin-on chicken thighs (about 4)
- 1 pound chicken drumsticks (about 4)
- 3 cups water, plus more if needed
- Kosher salt
- Zest from 1 orange
- 2 whole loomi (black limes), pierced with the tip of a sharp knife (optional)
- 1/2 cup slivered almonds (1 1/2 ounces)
- 1/2 cup raisins (3 ounces)
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Chopped parsley, to serve (optional)
Instructions
- Wash the basmati rice until the water runs clear. Soak it in water for 45 minutes and then drain.
- In a small bowl, mix together the paprika, black pepper, cardamom, cinnamon, cumin, coriander, nutmeg, and cloves to create the Kabsa spice blend.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until golden, about 5 minutes. Stir in the garlic, ginger, tomato paste, and spice blend, and sauté for another minute until fragrant.
- Add the chopped tomatoes and grated carrots to the pot, cooking until they become jammy, about 4-5 minutes. Add the chicken pieces and coat them well with the mixture. Preheat the oven to broil.
- Pour in 3 cups of water, add 1 tablespoon of kosher salt, orange zest, and the pierced loomi. Ensure the chicken is submerged, adding more water if necessary.
- Cover the pot and bring to a boil, then reduce heat and simmer for about 30 minutes until the chicken is cooked through. Remove chicken pieces to a broiler-safe dish and baste lightly with broth. Sprinkle with salt.
- Add the soaked rice to the broth in the pot, stir, and bring to a boil. Cover and reduce the heat, cooking for 20 minutes until the liquid is absorbed.
- Place the chicken under the broiler, browning skin-side up for 10-12 minutes until desired crispness is reached. Turn occasionally to brown evenly.
- In a small frying pan, heat the remaining olive oil over medium-low heat. Toast the slivered almonds until lightly browned. Add raisins and warm them through. Remove from heat.
- To serve, fluff the rice on a large dish, top with toasted almonds, raisins, and the browned chicken. Garnish with chopped parsley if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Soaking the rice helps achieve the right texture during cooking.
Adjust spices according to your taste preference for a milder or spicier dish.
Feel free to use other cuts of chicken as per your preference.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Dinner
- Method: Stovetop and Broil
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg