Classic Chicken Kabsa

Kabsa is a traditional Middle Eastern spiced rice dish, often served with tender chicken and a blend of aromatic spices. This recipe brings the rich flavors of Kabsa to your table with a perfect balance of spices and a hearty serving of rice.

Steps

1. Rinse the basmati rice under cold water until the water runs clear; soak for 20 minutes then drain. 2. Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté until golden. 3. Add the minced garlic and chopped tomato, cooking until the tomato softens. 4. Stir in the cinnamon, cardamom, cumin, cloves, turmeric, black pepper, and salt. 5. Add the chicken thigh to the pot and brown on all sides. 6. Pour in the chicken broth and bring to a boil. 7. Add the drained rice, reduce heat to low, cover, and simmer for 20 minutes until rice is cooked and chicken is tender. 8. Turn off the heat and let it rest for 5 minutes. 9. Fluff the rice with a fork and garnish with chopped parsley and toasted almonds if desired. 10. Serve hot and enjoy your homemade kabsa!

100g basmati rice 150g chicken thigh, bone-in 1 tbsp vegetable oil 1 small onion, finely chopped 1 garlic clove, minced 1 small tomato, chopped 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground cumin 1/4 tsp ground cloves 1/4 tsp turmeric 1/4 tsp black pepper 1/2 tsp salt 200ml chicken broth A handful of chopped parsley 1 tbsp toasted almonds (optional)