one of our favorite one pot rice dishes, it’s packed with flavor and delicious meal that i love to serve with a zesty salad, daqoos and reduced kabsa salsa! i prefer chicken kabsa, but my husbands family makes a shrimp kabsa that is delicious—we’ll share that soon!

kabsa (serves 4-6)
2 whole chickens, cut into pieces
4 tbsp ghee
2 large yellow onions, chopped
5 cloves of garlic, minced
2 tbsp minced ginger
1 cup finely shredded carrots
1/2 cup tomato paste
2 dried limes, pierced 
1/2 tsp cardamom pods
1/2 tsp cloves
2 cinnamon sticks 
1 tbsp kosher salt
1 tsp whole black pepper
2 tsp ground cumin
2 tsp ground coriander 
2 tsp ground cinnamon
2 tsp ground ginger 
1 tsp turmeric 
1 tsp cayenne pepper
3 cups basmati rice
4 cups strained kabsa stock 
2 boullion cubes
3/4 cup chopped cilantro
3 tbsp chopped mint
1/2 cup toasted almond silvers and pine nuts

🍴salt chicken and set aside. 
🍴in a medium sized pot, heat ghee on medium-high heat. add salted chicken and sear on both sides until golden. remove chicken from pan. 
🍴add onions and saute until translucent. add garlic, ginger, carrots and tomato paste and cook for five minutes to release liquid. add whole and ground spices and fry for 2 minutes. 
🍴add chicken back into pot and add in water. allow chicken to cook uncovered for about 30-40 minutes. 
🍴remove chicken from pot and strain the reserve liquid. add basmati rice to a pot and add a maggi cube and kabsa liquid and bring to a boil. allow to simmer, covered, for 16-18 minutes on medium-low heat. turn off heat and fluff up the rice. 
🍴let rice rest covered for 20 minutes. 
on a platter, add rice then top with chicken, remaining cilantro, mint and toasted nuts. 

enjoy!