Authentic Chicken Kabsa Recipe with Sadia Chicken Parts
Experience the rich and aromatic flavors of this Authentic Chicken Kabsa made with Sadia Chicken Parts. This traditional Middle Eastern dish is packed with spices, tender chicken, and fluffy basmati rice, creating a complete and delicious meal. Perfect for family gatherings or special occasions, this kabsa recipe is sure to impress with its bold and savory flavors.
Authentic Chicken Kabsa Recipe with Sadia Chicken Parts
Experience the rich and aromatic flavors of this Authentic Chicken Kabsa made with Sadia Chicken Parts. This traditional Middle Eastern dish is packed with spices, tender chicken, and fluffy basmati rice, creating a complete and delicious meal. Perfect for family gatherings or special occasions, this kabsa recipe is sure to impress with its bold and savory flavors.
Cooking Time
60 Mins
Sautéing & simmering
| Sadia Chicken Griller | 1100g (whole chicken cut into 8 pieces) |
| Saffron | ½ tsp |
| Ground cardamom | ¼ tsp |
| Ground cinnamon | ½ tsp |
| Ground allspice | ½ tsp |
| Dried whole lime powder | ½ tsp |
| Butter | 4 tbsp |
| Onions, finely chopped | 100g |
| Garlic, minced | 6 cloves |
| Tomato puree | 4 tbsp |
| Diced tomatoes, undrained | 1 tin |
| Carrots, peeled and grated | 3 |
| Whole cloves | 2 |
| Nutmeg | ¼ tsp |
| Ground cumin | ¼ tsp |
| Ground coriander | ¼ tsp |
| Salt and pepper | |
| Chicken stock | 800ml |
| Basmati rice | 400g |
| Raisins | 4 tbsp |
| Sliced almonds, toasted | 4 tbsp |
Prepare the Kabsa Spice Mix:
Combine saffron, cardamom, cinnamon, allspice, and dried lime powder. Set the mix aside.
Sauté the Onions and Garlic:
Heat butter in a large pot and cook the chopped onions and minced garlic for about 5 minutes until soft.
Brown the Sadia Chicken Parts:
Add Sadia Chicken Parts to the pot, browning the pieces on all sides. Stir in the tomato puree and cook for 2 minutes.
Add Tomatoes, Spices, and Stock:
Stir in tinned tomatoes, grated carrots, cloves, and the prepared spice mix. Season with salt, pepper, and add the chicken stock. Bring to a boil, then reduce heat to simmer for 30 minutes.
Cook the Rice:
Stir in the basmati rice, cover the pot, and cook for 15 minutes, or until the rice is tender. If the rice is too dry, add more hot water as needed. Cook for an additional 10 minutes.
Serve:
Transfer the rice to a large serving dish. Arrange the chicken on top, and garnish with toasted sliced almonds and raisins. Serve warm.
203 Calories
92 Calories
91.6 Calories
