Entree: Syria – Coastal Syria – كبسة ➤ Kabsa (A spiced aromatic rice dish cooked with chicken and tomatoes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, thinly sliced, about 10 oz (285 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 tbsp (30 ml) tomato paste
- 3 cups (570 g) basmati rice, rinsed until water runs clear
- 4 cups (960 ml) chicken broth
- 1 tsp (6 g) salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) paprika
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick, 2 in (5 cm)
- 2 bay leaves
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (35 g) slivered almonds or pine nuts, toasted
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat and brown the chicken pieces on all sides, working in batches if needed, about 6–8 minutes per side; remove and set aside.
3. In the same pot, reduce heat to medium and add the sliced onions; cook, stirring, until deep golden and caramelized, about 10–12 minutes. Add the garlic and cook 1 minute more.
4. Stir in the chopped tomatoes and tomato paste and cook until the tomatoes soften and the mixture darkens, about 5 minutes.
5. Add the spices (ground cumin, coriander, turmeric, paprika), crushed cardamom, cloves, cinnamon stick and bay leaves; cook 1–2 minutes until fragrant.
6. Return the chicken to the pot, pour in the chicken broth, add the remaining salt and pepper, bring to a gentle boil, then reduce heat and simmer, covered, for 20 minutes.
7. Remove the chicken pieces briefly, discard the whole cinnamon stick, bay leaves and cardamom pods if desired, then add the rinsed basmati rice to the pot and stir gently to combine. Nestle the chicken back on top.
8. Bring to a gentle simmer, cover tightly and cook over low heat until rice is tender and liquid is absorbed, about 18–22 minutes.
9. Remove from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, stir in lemon juice if using, and adjust seasoning.
10. Transfer to a serving platter, sprinkle with toasted nuts and raisins, garnish with parsley or cilantro, and serve hot.