published Jul 21, 2021, updated Aug 21, 2024 Kabsa is the national dish of Saudia Arabia. It contains many ingredients and spices representative of Middle Eastern cooking, and makes an amazing, flavorful group meal! This one-pan Arabic chicken and rice dish is made with bone-in chicken. Originating from traditional Bedouin cuisine, it symbolizes hospitality and is a staple at social gatherings and celebrations. The dark meat remains succulent and juicy while it bakes, and the skin on the meat is gradually flavored with tomatoes, garlic, onions, chicken broth, saffron, dried lime and several other spices that are simmered along with the tender rice. If you enjoy the flavors in this recipe, you’ll probably like Turkish bulgur pilaf too — give it a try! Kabsa is traditionally served with shatta, a spicy chile paste, and pita. Sometimes I like to serve it with harissa for a slightly different spice! For this one, please see the recipe card for a full list of ingredients and thorough step-by-step instructions. It has a lot of spices, but is completely worth it. The butter sauteed raisins and almonds sprinkled on top make it, too!
Recommended Tools
Large Pan – The pan should be heavy-bottomed, for even cooking and to avoid scorching the rice, and oven-safe. A Dutch oven, large roasting pan, or even a large stock pot (if it’ll fit in your oven!) would all suffice. Sauté Pan – A second pan will be used to toast the almonds and raisins to garnish.
Storing and Reheating
Cooked chicken will last for up to 4 days in the refrigerator. I recommend storing the Arabic chicken and rice separately so that you can reheat separately as well.
Bone-In Chicken – For this kabsa recipe, I use a 3lb, bone-in fryer chicken, cut into 8 pieces. However, any bone-in cut will do. Ghee – This is a clarified butter used often in Middle Eastern cuisine. It’s harder to burn and has a unique, rich flavor. Butter is a fine substitute. Chicken Broth Cube & Hot Water – Or 4 cups of chicken broth or stock. Rice – Use long-grained rice, like basmati, in this kabsa recipe. Seasonings – Note that all of these seasonings are ground unless otherwise specified. If you are starting with whole spices, please see the conversion guide in my guide to Middle Eastern spices. Crushed Saffron – Crimson-colored saffron has a honey-like, floral flavor. There really isn’t a good substitute for it. Allspice, Cinnamon, Nutmeg, Cardamom & Cloves – These are all warm, sweet seasonings that infuse dishes with a characteristic earthy spice. If you are missing one, you can compensate with a bit more of the others. They all have a similar aroma and taste. Coriander & Cumin – You’ll rarely see one without the other! These two spices create a great balance of earthiness and citrus. Vegetables Garlic & Onion Carrots – Grate finely to blend in with the rice and other vegetables. Tomatoes – You can use either fresh or canned. If using canned, add the liquid as well. We will also add tomato purée for even more acidity and savory, tomato-y goodness!
Reheat the bone-in meat in the oven at 350 degrees F until warmed through. As for the rice, I recommend sprinkling with a bit of water (or more chicken broth), covering, and microwaving until warm, moist, and fluffy again. Love this recipe? Share it with the world on Pinterest.
