Roasted Chicken Al-Kabsa (Saudi) (Gluten Free)

Roasted Chicken Al-Kabsa (Saudi) (Gluten Free) created by Outta Here

Al-Kabsa is considered a national dish from Saudi Arabia. This is my tasty adaption of a recipe found on http://arabicbites.blogspot.com. I serve this with Recipe #369045 and fresh salad.

Ready In:
57mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • De-skin the chicken.
  • Season with spices and olive oil.
  • Place in a roasting pan and into the oven for 40-50 minutes.
  • Garnish with cilantro and serve with Recipe #369045 or basmati rice.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@UmmBinat
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@UmmBinat
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"Al-Kabsa is considered a national dish from Saudi Arabia. This is my tasty adaption of a recipe found on http://arabicbites.blogspot.com. I serve this with Recipe #369045 and fresh salad."
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  1. Bonnie G 2
    This was so good, but to make this recipe I had to make (and will need to review) to others for the spices, what a different taste sensation. Once I had all the spices it went together pretty easy, I used boneless, skinless chicken breasts and it was enjoyed by everyone. I'll be using this more often now that I know how good it is. Served with steamed rice and recipe#480898 as well as recipe#426490 - a wonderful dinner. Made for Let's go to Saudi Arabia game
    Reply
  2. loof751
    Roasted Chicken Al-Kabsa (Saudi) (Gluten Free) Created by loof751
    Reply
  3. loof751
    Wonderful, flavorful chicken! I used the spice blends you recommended and used them on bone-in chicken breasts. Moist and well seasoned, just delicious - thanks for sharing the recipe!
    Reply
  4. COOKGIRl
    Easy and perfect! I roasted a whole chicken without cutting into parts or removing the skin. Used the spice blends you linked to on the site. Accompanied by Recipe #418082, Recipe #415576 (made with broccolini instead) and a simple tossed salad. A delicious dinner! Reviewed for NA*ME tag.
    Reply
  5. Artandkitchen
    Really Yammy! As departed I used the spice recipes you "linked" in the ingredients list. I used 4 chicken legs and I took the skin away. This was a good Idea because the spices had time to penetrate in the meat and the dish wasn't fat. The chicken was tender and juicy. Thanks for the recipe!
    Reply
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