Description
A traditional Arabian dish featuring crispy roasted chicken paired with aromatic, spiced basmati rice. This recipe balances tender chicken with richly flavored rice infused with warm spices.
Ingredients
Scale
- 1 whole chicken (3–4 lbs), cut into pieces, skin-on bone-in thighs and drumsticks preferred
- 2 cups basmati rice (about 400 g), rinsed well
- 2 medium onions, thinly sliced
- 2 medium ripe tomatoes, chopped
- 4 cloves garlic, minced
- 2 cinnamon sticks
- 4 cardamom pods, lightly crushed
- 4 whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 4 cups chicken broth (950 ml)
- 3 tablespoons olive oil
- 1½ teaspoons salt (to taste)
- Optional garnishes: toasted slivered almonds or pine nuts, chopped fresh parsley or cilantro, fried onions
Instructions
- Pat the chicken pieces dry with paper towels. Season generously with salt and half of the ground spices (turmeric, cumin, coriander, paprika, black pepper). Rub the spices into the skin and let rest for 15 minutes at room temperature.
- Preheat oven to 425°F (220°C). Heat 2 tablespoons olive oil in a roasting pan over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear other side for 3-4 minutes. Transfer pan to oven and roast for 20-25 minutes until cooked through and skin is crispy (internal temp 165°F).
- While chicken roasts, rinse basmati rice under cold water until water runs clear and set aside.
- In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add sliced onions and cook until soft and golden, about 8 minutes.
- Add minced garlic, cinnamon sticks, cardamom pods, cloves, and bay leaf. Cook for 1 minute until fragrant. Add chopped tomatoes and cook down until soft and saucy, about 5 minutes.
- Add rinsed rice to pot and stir to coat grains with spice mixture for 2-3 minutes.
- Pour in chicken broth and season with salt. Bring to a boil, then reduce heat to low and cover tightly. Simmer for 15-20 minutes until rice is tender and liquid absorbed. Avoid lifting lid during cooking.
- Remove bay leaf and whole spices if desired. Arrange roasted chicken pieces on top of rice, cover, and let stand off heat for 5 minutes to meld flavors.
- Garnish with toasted nuts, chopped parsley, and fried onions. Serve warm with fresh salad or yogurt.
Notes
Pat chicken dry thoroughly to ensure crispy skin. Avoid crowding pan when searing chicken to prevent sogginess. Toast rice with spices before adding broth for nutty flavor. Use a tight lid when cooking rice to trap steam. Rest chicken and rice together off heat to meld flavors. If rice is wet after cooking, cook uncovered on low for a few minutes. To revive softened chicken skin, broil for 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Arabian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 3.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: chicken kabsa, Arabian rice, roasted chicken, spiced rice, Middle Eastern, crispy chicken, basmati rice, kabsa recipe