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Chicken Kabsa Recipe (with Video)

Peanut-free, Soy-free, Intermediate
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Discover our Chicken Kabsa Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 1h20min


The Chicken & Broth
- 2 half chickens
- 3 tbsp ghee
- 2 tbsp Olive oil
- 1 cinnamon stick
- 5 cardamom pods
- 4 whole cloves
- 3 Bay leaves
- 2 dried limes
- 1 medium onion
- 3 clove Garlic
- 1 thumb ginger
- 2 medium-sized tomatoes
- 2 tbsp Tomato paste, divided
- 0.5 tsp Coriander
- 0.5 tsp Black pepper
- 0.5 tsp Turmeric
- 0.5 tsp Paprika
- 4 long red chilies
- water, enough to cover chicken
- Salt, to taste
The Rice
- 1.5 c Basmati rice
- Chicken Broth, reserved
Almond and Raisin Topping
- 0.5 c slivered almonds
- 0.5 c golden raisins
- 3 tbsp ghee
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Preparation of Ingredients
1. Begin prepping onion, garlic, ginger, and tomatoes. Medium dice the onion, finely mince garlic and ginger. Puree the tomato in either a food processor or blender.
Spice Infusion and Onion Sauté
1. Heat ghee in a large pot over medium-high heat.
2. Add in the cinnamon stick, cardamom pods, bay leaves, dried limes, and clove.
3. Swirl around in the ghee and let toast for a minute, then add in onion with a pinch of salt.
4. Once the onions begin to slightly color, add in garlic and ginger, sauté for another few minutes.
Tomato Puree and Spices Addition
1. Pour in the tomato puree, with 1 tbsp of tomato paste and the rest of the spices–coriander, black pepper, turmeric, and paprika.
2. Turn the heat down to medium and cook that down until the tomato puree is thickened and takes on a deeper color–about 5 minutes.
Chicken Addition and Boiling
1. Add in the chicken and swirl it around to absorb this sauce.
2. Cook until the sauce takes on the texture of a thicker paste, constantly moving around the chicken–about 5 minutes.
3. Pour in enough water to cover the chicken completely, then add in the long red chilies.
4. Bring to a boil, then add enough salt so that this water tastes like a well-seasoned soup–about 2 tbsp.
Simmering and Oven Preparation
1. Turn the heat to low, cover, and simmer for 25 minutes.
2. Preheat oven to 375ºF.
3. Now is a good time to wash and soak your basmati rice (steps listed in the section below).
Chicken Glazing and Baking
1. Pull the chicken and set aside.
2. Mix 1/2 c of the broth we just made with olive oil and 1 tbsp of tomato paste.
3. Stir to incorporate, then brush the chicken all over with this glaze.
4. Season with salt all over.
5. Set in the oven for 15 minutes, brush on another layer of the glaze, and throw back into the oven for another 15 minutes.
Rice Preparation
1. Wash and drain basmati rice until the water runs clear.
2. Let sit for 20 minutes, then drain the water one more time.
3. Add the rice into the pot with the chicken broth from earlier.
4. Now, we must make sure we have the right amount of liquid.
5. Dip your index finger into the pot just to where you get to the surface of the rice.
6. The water level should be at your first knuckle when the tip of your finger touches the rice.
7. If it is below, add more water, if it is above remove some.
8. Bring to a boil, and cover.
9. Simmer over low for 20 minutes.
10. Now is a good time to do our almond and raisin topping.
11. When the rice finishes cooking, do not remove the cover.
12. Cut the heat and let sit for another 10 minutes.
Almond and Raisin Topping
1. Heat ghee in a pan over medium high heat.
2. Once it’s shimmering, add in the slivered almonds.
3. Fry the almonds, constantly stirring until you get a deep golden brown, then cut the heat.
4. Add in the golden raisins, and mix to incorporate.
5. Let this sit for 5 minutes.

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