Saudi Kabsa Chicken Pot
Saudi Arabia's national dish — kabsa (also called machboos), long-grain basmati rice cooked in a spiced chicken broth with whole spices (cardamom, cloves, black lime, bay leaves), saffron and tomato, topped with roasted chicken, toasted almonds and raisins. The depth of spice and the dried black lime (loomi) are unmistakably Gulf.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Brown chicken pieces in oil in a large pot. Remove. Sauté onion until golden; add garlic, all spices (except saffron) and loomi; cook 2 minutes.
About 5 min
Add tomatoes; cook 5 minutes. Return chicken. Pour in stock; bring to boil. Cover; simmer 30 minutes.
About 14 min
Remove chicken. Strain the broth. Roast chicken pieces in oven at 220°C for 15 minutes to crisp the skin.
About 14 min
Bring broth to a boil. Add saffron water and drained rice. Cook covered over low heat 20 minutes until rice absorbs all the liquid and is fluffy.
About 14 min
Mound rice on a large platter. Place chicken on top. Scatter almonds, raisins and coriander. Serve with tomato chilli sauce (shattah) on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 40 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: nuts
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Recipe by Boon Tools.