Middle Eastern · Dinner
Spiced Rice with Bone-In Chicken
Chicken Kabsa
Saudi-style spiced rice slow-cooked with bone-in chicken, tomato, and dried lime, finished with toasted nuts and a fresh tomato relish.
$
10 minsPrep
45 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
28gFat
72gCarbs
12gSugar
3gFiber
780mgSodium
110mgChol
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Instructions
1
Prep
Pat chicken dry, rub with 0.5 tsp salt. Dice onion, grate garlic and ginger. Rinse rice until water runs clear. Pierce each dried lime 3 times. Lightly crush cardamom pods. For relish: dice tomato, finely dice red onion, chop parsley. Soak raisins in warm water 5 minutes. Toast almonds separately.
2
Sear
Heat olive oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear chicken in two batches, skin-side down 5 to 6 minutes until deeply golden, flip and sear 2 to 3 minutes. Lift to a plate. Pour off all but 1 tbsp fat.
3
Bloom
Lower heat to medium, add onion, cook 5 minutes until softened. Stir in garlic, ginger, cinnamon, cardamom, clove, coriander, cumin, black pepper, and Aleppo pepper; toast 45 seconds until fragrant. Stir in tomato paste, cook 1 minute until brick red.
4
Build
Add diced tomato and 0.5 tsp salt, simmer 4 minutes until oil separates at edges. Return chicken skin-side up, add pierced limes and hot stock, bring to gentle simmer. Cover, reduce to low, cook 20 minutes until juices run clear when pierced.
5
Steam
Lift chicken to a plate, tent with foil. Stir rinsed rice into broth, level surface, cover tightly, cook on lowest heat 16 to 18 minutes until liquid absorbs and steam holes appear. While rice cooks, combine relish tomato, red onion, parsley, lemon juice, and salt pinch.
6
Rest
Off heat, sit chicken back on rice, cover, rest 5 minutes. Fluff rice with a fork. Scatter toasted almonds and plumped raisins over. Transfer to plates with relish and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) chicken thighs, bone-in and skin-on
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 10g (0.4 oz) ginger
- 30ml (2 tbsp) extra-virgin olive oil
- 30g (1.1 oz) tomato paste
- 240g (8.5 oz) ripe tomato
- 2 dried limes (loomi)
- 2 small cinnamon sticks
- 4 green cardamom pods
- 2 whole cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp ground black pepper
- 0.5 tsp Aleppo pepper
- 2 tsp fine sea salt
- 170g (6 oz) basmati rice
- 360ml (1 1/2 cups) hot chicken stock
- 160g (5.6 oz) ripe tomato
- 40g (1.4 oz) red onion
- 10g (small handful) flat-leaf parsley
- 10ml (2 tsp) lemon juice
- 20g (0.7 oz) flaked almonds
- 20g (0.7 oz) raisins
- 2 lemon wedges