Chicken Kabsa without Oven | Saudi Recipe by RecipeFactor

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein while long-grain rice is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more economical.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate chicken pieces and brown on all sides, about 8-10 minutes.

Sprinkle in cinnamon, cardamom, cloves, and black pepper; stir to combine.

Pour in water and bring to a boil; reduce heat to low and cover.

Simmer until chicken is cooked through, about 30-40 minutes.

Remove chicken and set aside; strain the broth if desired.

Add rinsed basmati rice to the pot with the broth; bring to a boil.

Reduce heat, cover, and cook until rice is tender, about 15-20 minutes.

Return chicken to the pot, nestling it into the rice; cover and let steam for 10 minutes.

Fluff rice with a fork and garnish with toasted peanuts and raisins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens