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Kabsa (Qatari chicken & rice)Qatari chicken & rice; also known as Machbous

Place chicken pieces in a large cooking pot; pour in six cups of water and add thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onions, bay leaves and cinnamon sticks. Bring to a boil; reduce heat to low and simmer until chicken is tender, about one hour to ninety minutes. Transfer chicken to a plate; set aside. Strain the broth, reserving four cups. Rinse rice thoroughly until water runs clear; place rice in a bowl and mix in 1-1/2 teaspoons salt, cardamom pods, whole cloves, nutmeg, Baharat, 1/4 teaspoon ground cinnamon and black pepper. Set aside. Place raisins in a bowl; pour in 1/3 cup water to soak. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large skillet; cook and stir two cups onion with chopped tomatoes until vegetables soften, about ten minutes. Mix in rice and cook until grains are hot, about two to three minutes. Pour in reserved four cups of broth; bring to a boil and mix in raisins. Place three tablespoons butter into the skillet; reduce heat to low and simmer covered until rice is tender, about forty-five minutes. Spread rice onto a large serving platter; place chicken over the top. Serve.


Variation: Chop chicken meat into bite-sized pieces before placing atop the rice.


*Kabsa image (C) Miansari66 (2013). Used under the Creative Commons CC0 1.0 Universal Public Domain Dedication.


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Food Fare Culinary Collection: Arabic Cookery


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