Arabian Chicken Kabsa Recipe, a traditional dish known for its fragrant basmati rice, tender spiced chicken, and a perfect blend of warm, aromatic spices. This dish is a staple in Arabian cuisine, often served on special occasions and family gatherings. The chicken is first simmered in a flavorful broth infused with cardamom, cloves, cumin, and cinnamon, then roasted to golden perfection. The rice is cooked in the same spiced broth, absorbing all the deep, savory flavors, and combined with chickpeas, carrots, and bell peppers for added texture and color. A touch of yogurt-based marinade enhances the roasted chicken, giving it a deliciously crisp and flavorful finish. Serve this Arabian Chicken Kabsa with a side of yogurt, fresh salad, or spicy sauce for an unforgettable meal! Perfect for those who love bold, comforting, and aromatic dishes.

Directions

1. Step

Heat 2 tbsp vegetable oil in a pot. Add cardamom, cloves, cumin seeds, coriander seeds, black pepper, cinnamon sticks, and bay leaves. Sauté for a few seconds until aromatic. Add chopped onions and cook until golden. Stir in grated garlic. Add chicken pieces, season with salt, and cover with hot water. Simmer for 40 minutes, then remove the chicken and keep it covered. Strain the broth and set aside.

2. Step

In a separate pot or wok, heat 2 tbsp vegetable oil. Add carrots, bell peppers, and boiled chickpeas. Sauté briefly, then season with salt, black pepper, and optional whole hot peppers. Stir in the soaked rice, then pour in 3 cups of the strained broth. Cook until the water level reduces, then cover and steam on low heat for 25 minutes.

3. Step

In a small bowl, mix sour cream or yogurt with chicken broth, chili powder, paprika, cumin, and black pepper. Brush this marinade over the cooked chicken. Roast in the oven at 200°C (400°F) until golden and crispy. For extra flavor, brush with more broth before serving.