EgyptianEgyptian Chicken Kabsa
Chicken simmered with tomato, dried lime and kabsa spices, browned under the grill and served over basmati rice cooked in its broth, topped with almonds and raisins. The quicker chicken kabsa many Egyptian homes make.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Grill and tongs, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Base
7 minutesMedium heatHeat 30 g of the ghee in a heavy pot and cook the sliced onion for 6 minutes until golden. Add the crushed garlic for 1 minute.
Success cueGolden onion and fragrant garlic.
- 02
Spices
9 minutesHigh heatAdd the chicken pieces and brown them for 6 minutes. Stir in the pierced dried limes, cardamom, cinnamon, 3 cloves, 2 bay leaves, the black pepper, cumin, ground coriander, paprika and nutmeg, then the tomato paste and grated tomatoes, and cook for 3 minutes.
Success cueThe chicken is coated in a thick, fragrant red sauce.
- 03
Simmering
30 minutesGentle simmerPour in the boiling water with the salt, cover and simmer for 30 minutes. Meanwhile, rinse the rice and soak it for 20 minutes.
Success cueTender chicken in a red broth.
Watch outChicken must reach 74°C in the thickest part.
- 04
Grilling
10 minutesHigh heatLift the chicken onto a tray and brown it under the oven grill on high for 8 to 10 minutes.
Success cueCrisp, golden-brown skin.
- 05
Rice
7 minutesHigh heatMeasure 900 ml of the broth back into the pot, topping up with water if needed, taste it for salt and bring to a boil. Add the drained rice and cook uncovered on high heat for 6 minutes.
Success cueThe liquid has dropped to the level of the rice.
- 06
Steaming
20 minutesLow heatTurn the heat to the lowest setting, cover tightly and cook for 20 minutes.
Success cueTender rice with separate grains.
- 07
Nuts
4 minutesMedium heatToast the almonds in the rest of the ghee for 3 minutes, then add the raisins for 1 minute.
Success cueGolden almonds and plump raisins.
- 08
Serving
2 minutesSpread the rice on a platter, place the chicken on top and scatter with the almonds and raisins.
Success cueOrange-red rice under golden chicken.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Browning the boiled chicken under the grill gives the crisp, golden skin kabsa is known for.
- • Soak the basmati for 20 minutes; it cooks evenly and the grains stay long.
- • Pierce the dried limes so the broth draws out their sourness.
Common mistakes
- • Skipping the soak, so the rice cooks unevenly.
- • Using too much broth, which makes the rice mushy.
- • Lifting the lid while the rice steams.
Substitutions
- • Instead of chicken: 1.2 kg chicken thighs
- • Instead of dried lime (loomi): a strip of lemon zest, with a squeeze of lemon juice at the end
- • Instead of ghee: oil with a spoon of butter
Serving ideasServe hot with a tomato salsa (daqqus) or green salad and yogurt.
Potential allergens
Milk, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is it different from Saudi lamb kabsa?
The spices are the same family, but chicken cooks in 30 minutes instead of an hour, and Egyptian homes often add more tomato, so the rice is redder.
Why is my rice mushy?
There was too much broth or the lid was lifted. Use 900 ml for 500 g of soaked basmati and do not stir it.
Can I use ready-made kabsa spices?
Yes. Use about 2 tablespoons in place of the separate ground spices, and keep the whole cardamom, cloves, bay leaves and dried limes.
How do I store leftovers?
Refrigerate within 2 hours for up to 3 days. Reheat the rice covered with a few spoons of water until steaming.
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