Chicken Kabsah Recipes

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AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN



Al Kabsa - Traditional Saudi Rice and Chicken image

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Provided by EmiratiWife2010

Categories     Meat and Poultry Recipes     Chicken

Time 2h10m

Yield 8

Number Of Ingredients 23

½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

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Steps:

  • 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, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. 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 until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; 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.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH



Al Kabsa - Traditional Saudi Rice (& Chicken) Dish image

Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?

Provided by Um Safia

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1/4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup tomato puree
14 ounces canned chopped tomatoes, un-drained (or fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube
2 1/4 cups basmati rice (don't rinse or soak this)
1/4 cup raisins
1/4 cup slivered almonds, toasted
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

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Steps:

  • Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
  • Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  • Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
  • Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
  • Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
  • N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38

KABSA



Kabsa image

This is a traditional Saudi Arabian rice and chicken dish, though Arabs of every country know and love this dish. It has a lot of spices which makes it full of flavor. Baharat (Arabic 7-spice mix) can be found at Middle Eastern grocery stores.

Provided by Zahra

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h

Yield 6

Number Of Ingredients 23

2 chicken thighs
2 chicken drumsticks
2 chicken breast halves
6 cups water
½ cup chopped onion
1 teaspoon salt
2 bay leaves
2 cinnamon sticks
2 cups basmati rice
1 ½ teaspoons salt
6 whole cardamom pods
10 whole cloves
½ teaspoon ground nutmeg
½ teaspoon baharat (Arabic 7-spice mix)
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
½ cup golden raisins
⅓ cup water
2 tablespoons vegetable oil
1 tablespoon butter
2 cups chopped onions
1 ½ cups very ripe tomatoes, chopped
3 tablespoons butter

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Steps:

  • Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
  • While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
  • Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
  • Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 70.9 g, Cholesterol 81.3 mg, Fat 20.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 7.5 g, Sodium 1094.7 mg, Sugar 12.4 g

CHICKEN KABSAH



Chicken Kabsah image

dont remember where I got this recipe from -- I thought it was from Zaar but just did a search and doesnt seem to be here. It;s a wonderfully flavorful recipe for Kabsah

Provided by grapefruit

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

1 1/2 cups basmati rice
3 -4 cups water
1 tomatoes, chopped
1 small onion, chopped finely
2 teaspoons baharat (mixed spices)
3 teaspoons cardamom powder
1/4 cup tomato paste
6 teaspoons oil
2 -3 tablespoons raisins
1 roasting chicken, cut up
salt
1 cinnamon stick
1 1/2 low-sodium chicken bouillon cubes, crumbled
2 teaspoons garlic powder

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Steps:

  • heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
  • add boiling water and salt to taste as well as all the remaining ingredients except chicken.
  • stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
  • add chicken. cover pot with foil and top with lid. boil 30 minutes.
  • remove chicken and bake it at 350 F till golden.
  • meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
  • bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
  • place chicken in the middle of a platter, arrange rice around it.
  • serve.

Nutrition Facts : Calories 700.2, Fat 27.6, SaturatedFat 6.2, Cholesterol 71.3, Sodium 257.8, Carbohydrate 87.5, Fiber 6, Sugar 9.5, Protein 26.4

CHICKEN KABSA



Chicken Kabsa image

Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 28

1 1/2 cups plain whole-milk yogurt or labneh
Zest and juice of 1 lemon
2 tablespoons chopped fresh curly parsley
Pinch of cayenne pepper
Kosher salt
6 bone-in, skin-on chicken thighs, plus 6 chicken drumsticks
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 cloves garlic, smashed and chopped
2 teaspoons minced fresh ginger
1/2 cup grated carrot (about 1 medium carrot)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 tomatoes, chopped
2 tablespoons tomato paste
3 strips orange zest, plus juice of 1 orange
3 cups homemade or store-bought low-sodium chicken stock
5 cardamom pods, crushed
4 whole cloves
2 cinnamon sticks
2 bay leaves
1 1/2 cups basmati rice, washed until water is clear then soaked in water to cover for 45 minutes
2 cups safflower oil
1/2 cup whole blanched almonds
1/2 cup golden raisins
1/2 cup curly parsley sprigs, for garnish

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Steps:

  • Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley, and cayenne. Season with salt; set aside.
  • Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan or Dutch oven over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer.
  • Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.
  • Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes.
  • To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.
  • Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 degrees. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.
  • To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve with lemon yogurt sauce.

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