Chicken Kabsa has become one of my favorite local dishes in the 6 months we’ve lived in Saudi Arabia. Also known as chicken machboos, this chicken and rice dish uses sweet and savory flavors in a winning combination. The chicken is stewed in a deeply spiced tomato sauce, and then baked in the oven to crisp the skin. The rice is boiled in the tomato sauce and remaining chicken juices, giving it fantastic flavor. The whole dish is garnished with toasted almonds and grated carrot for additional texture and flavor.
Jump to Recipe
A note on spices:
For the American cook, some of the spices used here may be hard to find. Persian dry limes/lemons are needed to get that unique depth of flavor associated with kabsa. Luckily, Amazon comes to the rescue, with some reasonably priced options. If you need a quicker, easier substitute, adding some fresh lime juice can get you close to the original flavor. But be warned, it will be a lot stronger than the dried variety, so go easy. Cardamom pods are the other spice that may not already be stashed in your pantry, but they are carried in most American supermarkets. While cardamom is one of the world’s pricier spices, it is really worth the investment. The versatile flavor works in everything from drinks (think coffee & chai) to desserts and main dishes like this one.
Tips & Tricks
Getting the onions good ‘n caramelized is the surprising cornerstone of chicken kabsa. While 10 minutes might seem like an excessive amount of time to spend cooking the onions, I promise it’s not. Same goes for the tomato paste – exposing it directly to the heat for a few minutes before you dilute it with all the water and sauce really maximizes the flavors.
Technically you can use any type of chicken in this recipe, but for the best flavor, I recommend bone-in, dark meat. Whole legs (thigh + drumstick) are a common cut of meat here in Saudi Arabia. If that’s hard to find in your store, you could use just drumsticks (double the amount). Basmati is the traditional rice used in the dish, but any long-grain white rice will work. I alternate between basmati and jasmine.
Chicken Kabsa/Machboos
Ingredients
- 10 full chicken legs, skin on, bone in
- 4 tbsp vegetable oil
- 2 large yellow or white onions
- 6 garlic cloves
- 4 cinnamon sticks
- 4 dry limes
- 4 bay leaves
- 5 green cardamom pods
- ¾ tsp allspice
- ¾ tsp cardamom powder
- 1 ½ tsp cinnamon powder
- ¾ tsp black pepper
- 1 ½ tbsp salt
- 15 oz tomato sauce
- 3 tbsp tomato paste
- 3 ½ cups basmati rice
- 4 ½ cups water
- ⅓ cups raisins
- ⅓ cup slivered almonds or pine nuts
- 1 medium carrot, peeled and grated
Instructions
- Start by preheating the oven to 400F. While the oven is heating, dice the onion and crush the garlic. Wash the chicken legs. Toast the nuts in a little bit of the butter and grate the carrot.
- To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened. Then add the crushed garlic and cook for another 5 minutes.
- Add the tomato paste and cook for 2 minutes until caramelized. Add the whole spices and ground spices, as well as the tomato sauce and 1 cup of water. Allow to simmer for another 3 minutes.
- Add the chicken legs and nestle them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken legs halfway through.
- Remove the chicken legs, and place them on a baking sheet lined with foil. To finish cooking them, bake in the oven for 20-25 minutes, until the juices run clear.
- Add the rice and raisins to the pot along with the remaining 3 ½ cups of water. Mix well but gently to incorporate the rice. Cover and bring to a low boil for about 20 minutes. Turn off the heat and let the rice stand for 5 minutes.
- Once the chicken is baked, broil for 2 minutes to crisp the skin.
- Top the rice with the chicken legs, and sprinkle with nuts and grated carrot. Serve hot.
Leave a Reply