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    You are in: Home / Recipes / The Traditional Saudi Kabssah Recipe
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    The Traditional Saudi Kabssah

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    40 mins

    1 hrs

    Chef moody's Note:

    You can ask any Arabian about this Kabssah and everyone will say Saudis can't live without it. I mean if there is a Saudi lady that doesn't know how to make it, then that would be a very weird thing ;)..

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    Units: US | Metric


    1. 1
      Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
    2. 2
      Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
    3. 3
      While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
    4. 4
      Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it’s golden.
    5. 5
      Drain the rice from water and put it into the chicken broth. Make sure there isn’t a lot of water in the pot.
    6. 6
      Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
    7. 7
      Lower the heat to very low, cover well and cook for 10 minutes.
    8. 8
      Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.
    9. 9
      I really hope you like it . :).

    Ratings & Reviews:

    • on August 13, 2009


      Good stuff, 4 1/2 stars. I used chicken breasts in replacement of the whole chicken. I put about 1/4 the amount of ground ginger as it seemed it would be too much for us. I also cut down the cinnamon a tiny bit. I used just tomato paste and water as I didn't have any fresh tomatoes. After adding the chicken to the tomato sauce I threw in a couple handfuls of frozen green peas that needed to be used up. I drizzled additional olive oil on the chicken before broiling it. You must use the right amount of rice for the amount of broth. I would suggest to serve this with a yogurt salad and maybe a green salad as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2009


    • on May 28, 2008

      We didn't just like it, we loved it! Only things I did differently was to skin the chicken, and add some yams to the rice. All of that wonderful liquid was soaked up. Probably no longer traditional though ;-) Served with a cucumber/yogurt salad and got rave reviews from hubs. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for The Traditional Saudi Kabssah

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 823.0
    Calories from Fat 543
    Total Fat 60.3 g
    Saturated Fat 16.1 g
    Cholesterol 243.8 mg
    Sodium 297.7 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 2.3 g
    Sugars 3.8 g
    Protein 58.8 g

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