Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Recipe by French Tart
READY IN: 40mins




  • Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
  • Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
  • Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
  • Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
  • Remove the lid, stir well and serve with the following sauce.
  • Accompanying Sauce.
  • Skin the tomatoes and mix all the ingredients together, season to taste.
  • Serve the Kabsa with the tomato sauce and flatbreads.
  • NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.