🍗 Chicken kabsa, restaurant style

Name: Chicken kabsa, restaurant style
Total time: 80 min
Yield: 4
Cuisine: Gulf · Levant
Ingredients: 1 whole chicken (about 1.2 kg), cut in quarters; 400 g basmati rice, soaked 30 minutes; 3 tomatoes, grated, and 1 tbsp tomato paste; 1 onion, chopped; 1 dried lime, pierced, and 5 cardamom pods; 1 tsp ground cumin, 1 tsp ground black pepper, salt; 2 tbsp oil; 40 g raisins; 40 g almonds, flaked

Origin: Gulf · Levant

744kcal

per serving · 400 g

186kcal

per 100 g

48 gProtein12 g / 100 g

24 gFat6 g / 100 g

84 gCarbs21 g / 100 g

This restaurant-style chicken kabsa sets roast chicken on a mound of long-grain rice cooked in a tomato broth scented with cardamom and dried lime. It is finished with plump raisins and toasted almonds, which add sweetness and crunch to the fragrant, tender rice. It is served on a large platter for sharing, often with a fresh salad on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Tree nuts

What it is made of

ricechickentomatodried black limecardamomraisinsalmonds

Recipe

4 servings80 min

Ingredients

1 whole chicken (about 1.2 kg), cut in quarters
400 g basmati rice, soaked 30 minutes
3 tomatoes, grated, and 1 tbsp tomato paste
1 onion, chopped
1 dried lime, pierced, and 5 cardamom pods
1 tsp ground cumin, 1 tsp ground black pepper, salt
2 tbsp oil
40 g raisins
40 g almonds, flaked

Method

Fry the onion in the oil until soft, add the chicken, cardamom and cumin and brown for 5 minutes.
Add the tomatoes, tomato paste, dried lime, pepper, salt and 1.2 litres of water and simmer for 35 minutes.
Lift out the chicken and roast it at 220 °C for 15 minutes until golden.
Keep about 750 ml of broth in the pot, add the drained rice and cook covered on low heat for 20 minutes.
Toast the almonds in a dry pan and warm the raisins briefly.
Pile the rice on a platter, set the chicken on top and scatter with almonds and raisins.

How to make it lighter

Rice carries most of the calories: take half a portion and add a big salad.
Remove the chicken skin before eating.
Use a small pinch of almonds and raisins — both are calorie-dense.

History

Kabsa comes from the Arabian Peninsula, where rice cooked with meat in one pot became a staple of festive and family meals. The version with roast chicken, raisins and almonds is widespread in restaurants across the Gulf and the Levant today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →