Photograph of the finished Chicken kabsa

Middle East · Cơm gà gia vị Kabsa

Chicken kabsa

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 800 g
  • Photograph of Basmati rice Basmati rice 360 g
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Thick tomato passata Thick tomato passata 40 g
  • Photograph of Carrot Carrot 160 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Cardamom Cardamom 8
  • Photograph of Dried limes Dried limes 2
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Sliced almonds Sliced almonds 60 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Salt Salt 16 g

Method

  1. 1 Sauté the onions with garlic, cardamom, and cinnamon for 5 minutes to release their aroma.
  2. 2 Sear the chicken thighs for 6 minutes on each side, then add tomatoes, tomato paste, carrots, lemon zest, cumin powder, and coriander powder.
  3. 3 Pour enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 30 minutes; remove the chicken and set aside.
  4. 4 Rinse the basmati rice, add it to the broth, and cook for 20 minutes until the water evaporates and the rice grains are fluffy.
  5. 5 Bake the chicken again at 220°C for 10 minutes until the skin is golden brown, then arrange it on top of the rice and sprinkle with roasted almonds.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: cook the chicken under high pressure for 8 minutes, then let it rest for 7 minutes; this reduces cooking time by about 15 minutes, resulting in tender chicken thighs without the need for constant monitoring. The rice from step 4 and the skin browning process from step 5 can still be done after opening the lid.

Start cooking