Chicken Kabsa

This, in my opinion, is the BEST way to have chicken and rice. It’s a melting pot of flavors. Granted it does need quite a few spices and herbs but the end product is really something special. The sides that come along with it are phenomenal and it’s something that will impress your family or guests you have over. This is traditionally a Gulf Arab dish from countries like Saudi, Kuwait, & Yemen. My recipe here is not traditional by any means but it captures the essence and flavors of Kabsa. Give it a shot and I promise you’re world will be changed forever.

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Serves: 6

Time: 2.5 hours

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Ingredients

• 4 Bone-In Chicken Thighs

• 2 cups Basmati Rice

• 1 small can Tomato Paste

• 1 Dried Lemon

• 1 Cinnamon Stick

• 3 Bay Leaves

• 6 Cardamom Pods

• 6 Cloves

• 1 Red Onion

• 5 Garlic Cloves

• 1 tbsp Ginger

• 1 cup Shredded Carrot

• 3 tsp Salt (divided)

• 1 tsp Black Pepper

• 1 tsp Coriander

• 1 tsp Cumin

• 0.5 tsp Turmeric

• 0.5 tsp Cayenne

• 0.5 tsp Ginger Powder

• 3 tbsp Olive Oil (divided)

• 4.5 cups Hot Water

Dakkous:

• 2 Roma Tomato

• 2 Green Onion

• 1 cup Cilantro

• 1 Serrano Pepper

• 2 Garlic Cloves

• 1 tsp Salt

• 1 tbsp Olive Oil

Cucumber Yogurt:

• 2 cups Plain Yogurt

• 1 Garlic Clove (minced)

• 1 tsp Salt

• 1 tbsp dried mint

• 2 Persian Cucumbers

• 1 Lemon

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Instructions

Place the chicken thighs in a medium bowl and season with 1 tsp of salt, black pepper, coriander, and cumin. And 0.5 tsp of turmeric, cayenne, and ginger powder. Add 1.5 tbsp of olive oil, mix well, and set aside.

Next slice the red onion in half, remove the top and bottom, and slice into thin strips and set aside. Take the garlic and ginger and grind into a paste with a pinch of salt and set aside. Gather the dried lemon, cinnamon stick, bay leaves, cardamom, and cloves.

Place a large heavy bottom pot on high heat for a couple minutes. Add another 1.5 tbsp of olive oil to the pot and spread across the bottom. Place the chicken thighs skin side down and allow them to sear for 3-5 minutes. Then remove the chicken and set aside.

To the same pot add the sliced onion and carrots and saute for a few minutes. Next add the garlic and ginger and saute until fragrant. Add a heavy pinch of salt then the tomato paste and mix well.

Add the dried lemon, cinnamon stick, bay leaves, cardamom, and cloves to the pot and allow them to toast for a minute or so. Then add the hot water and place the chicken back in. Cover and simmer for 30 minutes.

Remove the chicken and place in a baking tray. Lightly oil the chicken and broil for 10 minutes or until the skin is golden brown. Finally wash the basmati rice a few times and add to the pot. Mix it into the broth well, cover, and simmer for 10 minutes or until the rice is fully cooked.

Next make the Dakkous by cutting the tomato into large cubes and placing in a food processor or blender. Add the green onion, garlic, cilantro, serrano pepper, and salt. Pulse until you have a froth and slightly chunky. Add the olive oil and mix well.

Finally put the cucumber yogurt together by first dicing the cucumbers and add to a bowl along with the yogurt, garlic, salt, and dried mint. Juice the lemon in and mix well and set aside.

Plate and garnish with fresh cilantro and Aleppo pepper and enjoy!