Chicken Kabsa is a traditional Saudi recipe for a classic dish of chicken served on a bed of seasoned rice in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Saudi version of: Chicken Kabsa.
Clean and rinse the chicken pieces. Pat dry and place in a bowl then add the ingredients for the marination, rub well into the chicken pieces, and set aside for 30 minutes.
Rinse the rice several times under running water, until the water runs clear. Cover with fresh water and set aside to soak for 15 minutes (no longer). Drain and set aside.
After the chicken has marinated for 30 minutes, heat the sunflower oil, in a heavy-based, nonstick wok or saucepan (with a lid).
As the oil begins to heat up, gently arrange the marinated chicken pieces, in the pan in a single layer, then cover the pan. Cook, covered, over low heat with a constant light sizzle. This causes the chicken to fry and steam at the same time. Flip over a few times, until you achieve a nice light brown colour. Be cautious towards the end of cooking, as you don’t want the chicken to get overcooked and hard. The pieces should remain juicy, with just some colour developed.
Remove the chicken pieces from the pan with tongs and set aside.
Heat a heavy-based, lidded, pan suitable for cooking the rice over medium heat. Strain the oil from frying the chicken into this pot. Use to briefly fry the sliced onion, until just softened, then add the garlic and fry for 1-2 minutes until the raw smell is gone (about 90 seconds). Add the chopped tomato and fry for 3 minutes until they are reduced to a pulp, deep in colour, and the oil has separated.
Scatter over the Kabsa spice mix and half of the turmeric powder then stir to combine. Cook, stirring, until fragrant and then stir in the tomato purée until completely incorporated.
Add the dried lime, after making a small cut on the side.
Add 1.8l water and the remaining turmeric to deepen the colour. Season to taste with salt then bring everything to a boil. As soon as the liquid is boiling mix in the drained rice.
Reduce the heat and cook, covered, until water is entirely absorbed (about 10 minutes). It is best not to stir the rice in between, just check that the water is gone, towards the end. Also be careful that the rice does not stick to the bottom of the pot, from overcooking.
Once done, immediately fluff up the rice with a fork. Arrange the chicken over the rice. It's traditional at this point to nestle a steel tumbler containing a red hot ember of charcoal in the rice. Pour oil over this to create smoke.
Immediately cover the pan with a tight lid, placing a weight on top if needed, to prevent smoke from escaping. Keep covered 10 minutes.
Transfer the rice to a warmed serving dish and arrange the chicken on top. Accompany with a fresh Saudi salad and Salata hara.
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