Saudi Chicken Kabsa with Fragrant Rice and Spicy Tomato Sauce
A Saudi classic, this chicken and rice dish is packed with warm spices and a citrusy tomato broth, served with a fiery fresh tomato sauce.
- DifficultyMedium
- Servings5
Kabsa is a beloved Saudi Arabian one-pot meal that brings together tender chicken, aromatic basmati rice, and a medley of spices like cardamom, cinnamon, and star anise. The rice absorbs a rich tomato and orange-scented broth, while the chicken gets a quick broil for a smoky finish.
A bright, spicy tomato sauce called daqoos adds a fresh kick, and toasted almonds and dried fruit make it a festive dish. It's hearty, comforting, and ideal for feeding a crowd or a hungry family.
Ingredients
Servings
For the chicken and rice
For the daqoos sauce
For garnish
Converted amounts are rounded.
Method
- In a large pot, heat olive oil over medium heat and sauté the onion until soft. Add the garlic and cook until fragrant.
- Stir in the cinnamon, bay leaves, cardamom pods, and star anise. Add paprika, chili powder, coriander, cumin, turmeric, and black pepper. Mix well.
- Add the chicken pieces and season with salt. Stir in the tomato paste, bouillon paste, and orange zest. Cook for 5 minutes, stirring often.
- Pour in 2 cups of water and cover the pot. Simmer for about 35 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and set aside. Remove the cinnamon, star anise, and cardamom pods if possible.
- Drain the rice and add it to the pot along with 1–2 teaspoons of salt. Add enough water to cover the rice by 1–2 cm. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes or until the rice is cooked through and fluffy.
- While the rice cooks, preheat the broiler. Place the chicken on a baking tray and broil for 8–10 minutes, until lightly charred.
- To make the daqoos sauce, blend the tomatoes, onion, green chilies, lemon, garlic, mint, cumin, salt, and water in a blender or food processor. Pulse until a chunky salsa texture is reached. Taste and adjust seasoning if needed.
- Serve the rice on a platter topped with the broiled chicken. Drizzle with daqoos sauce or serve the sauce on the side.
- For garnish, melt the butter in a pan and toast the almonds and raisins or cranberries until golden. Sprinkle over the dish before serving.
💡 Tips
- Soaking the rice for 15 minutes helps it cook evenly and stay fluffy.
- If you don't have chicken bouillon paste, you can use 2 bouillon cubes dissolved in the water.
- For a milder daqoos, remove the seeds from the green chilies before blending.
Inspired by a recipe from Dimitras Dishes