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–+ servings

Kabseh (Middle Eastern Rice Dish)

kabseh with roasted chicken on top
Kabseh is a comforting Middle Eastern rice dish made with aromatic spices, tender chicken, and flavorful rice cooked in rich homemade chicken stock. This family-style recipe is warm, fragrant, and perfect for gatherings, served with toasted nuts, yogurt, and salad.
Serves 10 people
Total Time:2 hours
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Ingredients

Chicken Preparation

  • 2 whole chickens cut into 8 pieces cleaned
  • 1 onion cut into 4 pieces
  • 3 garlic cloves
  • 2 dried limes
  • 2 stick of cinnamon
  • 3 bay leaves
  • 6 pieces of cardamon
  • 1 whole tomato
  • Salt to taste
  • 2 tbsp vegetable oil
  • 2 tbsp whole Gram Masala
  • Boiled Water to fill the pot

Rice Preparation

  • 5 cups rinsed Uncle Ben's rice
  • 10 cups homemade chicken stock
  • 2 tbsp ground kabseh spice
  • 6 oz can of tomato paste
  • Black pepper to taste
  • Salt to taste
  • 2 tbsp ghee

Chicken Preparation Part 2

  • 1 tbsp garlic power
  • Salt & pepper to taste
  • 1 tbsp dried oregano
  • 2 tbsp olive oil
  • 2 tbsp ground chicken spice
  • 1 packet Sazon seasoning
  • 1 fresh lemon's juice
  • 2 tbsp ketchup/tomato paste
  • 1 tbsp barbecue sauce

Instructions

  • Clean the chicken to your liking. In a large pot, add all the above spices and cook for a few minutes till lightly browned.
  • Then add the chicken pieces to get a nice light brown. Then add the boiled water to cover the chicken completely. Let this cook for about 1 hour + till its cooked.
  • Take the chicken out from the water and place in a pan. Set aside. To that chicken stock, add tomato paste and mix.
  • In a separate pot, add the rice with the spices and ghee. Mix together on low heat for a few minutes then add the hot chicken stock from the chicken that was cooked prior.
  • Bring to a boil then reduce to a simmer. Will take about 20–25 min to cook till all the liquid is absorbed.
  • While thats on the stove, to the chicken add the chicken mixture from part 2. Rub well into the chicken.
  • Bake chicken at 350 for 5 minutes to warm up and broil for 2 minutes till its a nice golden crisp color.
  • To plate, layer the rice with the chicken on top and garnish with toasted almonds/pine nuts.
  • Enjoy as is or with some plain yogurt and salad.
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