Chicken Kabsa Rice

An aromatic Arabian rice feast — chicken simmered with cinnamon, cardamom, cloves, and orange zest, then served over fragrant long-grain rice with raisins and toasted almonds.

Amount	Ingredient
1	large chicken, cut into 8 pieces (or 4 legs, halved)
¼ cup	neutral oil (sunflower)
2	medium onions, thinly sliced
4	garlic cloves, peeled and crushed
2	ripe tomatoes, peeled and chopped
1¼ cups (300 ml)	tomato passata
3 tbsp	tomato concentrate
2	medium carrots, grated
1	orange, zest only
4	cloves
4	cardamom pods
3	cinnamon sticks
1 lb (450 g)	long-grain rice
handful	raisins
handful	almonds, blanched and halved
3⅓ cups (800 ml)	boiling water
	fine salt, black pepper

Arabian cooking is more than couscous: this rice and chicken dish is proof. Chicken pieces are browned with onions and garlic, then simmered with tomatoes, passata, grated carrots, orange zest, and a bouquet of warm spices — cinnamon sticks, cardamom pods, cloves — until tender. The rice cooks in that same richly flavored liquid, absorbing every drop. The chicken is arranged on top in a crown, and raisins and almonds finish the plate. A fragrant Sunday lunch that breaks the risotto routine.

Ingredient notes: Kabsa (kasba) is an Arabian rice dish perfumed with warm spices — cinnamon, cardamom, and cloves are essential. The orange zest is the surprising, beautiful twist. Toasted blanched almonds are the classic finish; pine nuts also work.

• Large pot with lid
• Serving platter
• Chef's knife and cutting board
• Wooden spoon

1. Brown the onions (5 min). Heat the oil in a large pot and sauté the sliced onions until golden.
2. Brown the chicken (5 min). Add the chicken pieces and garlic and brown, stirring, 5 minutes.
3. Build the sauce (3 min). Add the tomatoes, passata, tomato concentrate, grated carrots, orange zest, and 800 ml of boiling water. Season with salt and pepper.
4. Simmer the chicken (20-25 min). Cover and cook until the chicken is fully cooked.
5. Reserve the chicken (2 min). Remove the chicken and keep it warm.
6. Cook the rice (18 min). Add the rice to the pot and cook covered until the rice is done and all the liquid is absorbed.
7. Toast the almonds (3 min). Toast the almonds in a dry pan until golden.
8. Plate (3 min). Spread the rice on a large platter, arrange the chicken pieces on top in a crown, and scatter with raisins and almonds. Serve immediately.

• Brown the chicken well. Deep color means deeper flavor in the final dish.
• The spices perfume everything. Cinnamon, cardamom, and cloves simmer into the sauce — don't skip them.
• Rice in the same liquid. This is the secret: the rice absorbs all the chicken and spice flavor.
• Orange zest, not juice. The zest perfumes; the juice would make it sour.
• Toast the almonds. A dry pan brings out their nutty sweetness.
• Serve hot, in a crown. The presentation is part of the tradition.

Mistake	Why It Hurts	The Fix
Skipping the spices	Flat, ordinary chicken	Cinnamon, cardamom, cloves
Undercooked chicken	Risky and tough	Full 20-25 minute simmer
Too much liquid for the rice	Soggy result	Let it absorb fully, covered
Juice instead of zest	Sour sauce	Use only the zest
Burning the almonds	Bitter garnish	Dry pan, watch closely
Over-salting	Passata and spices season	Taste before adding salt

• Lamb Kabsa: Use lamb pieces instead of chicken.
• Spicy Kabsa: Add a dried chili or harissa with the spices.
• Fish Kabsa: A coastal version with firm white fish.
• Nut Variation: Use pine nuts instead of almonds.
• Yogurt Side: Serve with plain yogurt to cool the spices.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Warm gently in a skillet with a splash of water.

Fragrant and spiced, this pairs with:

• Riesling (off-dry) — Sweetness tames the spice.
• Gewürztraminer — Aromatic and rich.
• Mint tea — The traditional Arabian companion.
• Light lager — Clean and refreshing.

Per Serving (about 1½ cups)
Calories	640
Protein	38 g
Fat	22 g
Carbohydrates	72 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is kabsa?

An Arabian rice dish — chicken or lamb simmered with warm spices, served over fragrant rice. "Kasba" is the Italian spelling.

What spices are essential?

Cinnamon sticks, cardamom pods, and cloves — they give the dish its signature warmth.

Why cook the rice in the chicken liquid?

It absorbs all the flavor — the rice becomes the star, not a side.

Can I use chicken thighs only?

Yes — thighs are even juicier and work beautifully.

Is it spicy?

No — it's warmly aromatic, not hot. Add chili only if you want heat.

• Risotto del Contadino (Volume 3)
• Riz Casimir (Volume 3)
• Riso Basmati al Wok con Pollo e Verdure (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.