Chicken Kabsah

"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"
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Ready In:




  • heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
  • add boiling water and salt to taste as well as all the remaining ingredients except chicken.
  • stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
  • add chicken. cover pot with foil and top with lid. boil 30 minutes.
  • remove chicken and bake it at 350 F till golden.
  • meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
  • 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).
  • place chicken in the middle of a platter, arrange rice around it.
  • serve.

Questions & Replies

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  1. 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.
  2. This was wonderfully flavorful. We will definitely make this again.
  3. This is a great recipe, though the directions should be more clear.
  4. The nutritional analysis shows 1400 calories for the entire recipe, so it's more like 350 for each of 4 servings or 466 for each of 3. It's a low-fat dish esp if you take off the chicken skin. Think it needs at least 2 c rice (thus 4 c liquid). The way it's served in the Middle East, the chicken is nestled in a mountain of rice. A preheated serving platter will keep the rice hot. Yum.
  5. My first try at a Kabsah. I had to sub gram masala for the cardamom powder. The smell and flavor were amazing. I'll be doing this one again!


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