Chicken Kabsah

Recipe by grapefruit

dont remember where I got this recipe from -- I thought it was from Zaar but just did a search and doesnt seem to be here. It;s a wonderfully flavorful recipe for Kabsah

Top Review by UmmBinat

Was OK. Almost 4 1/2 stars but like others said the recipe is written very poorly, including the ingredients being listed in no particular order which made reading the recipe take a lot longer. I did not find it worth it for the amount of cooking time to use fresh tomatoes though I did. I prefer the raisins not cooked in the broth so I put less in the liquid which verified this to me. I used my own homemade chicken stock rather than the low-sodium chicken bullion cubes. I added 2 chopped cloves of fresh garlic to the onions near the end of cooking time. I also cooked another small onion with a couple dashes of salt and near the end of cooking time added a small handful of pine nuts to them and a tsp white sugar and served this on top of the chicken and rice. I don't think I will make this again.

Ingredients Nutrition


  1. heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
  2. add boiling water and salt to taste as well as all the remaining ingredients except chicken.
  3. stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
  4. add chicken. cover pot with foil and top with lid. boil 30 minutes.
  5. remove chicken and bake it at 350 F till golden.
  6. meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
  7. bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
  8. place chicken in the middle of a platter, arrange rice around it.
  9. serve.

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