Yemeni-Style Spiced Chicken and Basmati Rice

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Yemeni-style Kabsa is a fragrant one-pot dish of golden basmati rice layered with slow-simmered chicken, dried lime, and warm baharat spices. The rice absorbs the saffron-tinted broth, producing long, separate grains infused with smoky citrus and clove undertones. Served family-style with a bright tomato-daqqus sauce, it is the centerpiece of Friday gatherings across Yemen.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 6 gFiber
• 11 gSugar
• 42 gProtein
• 1120 mgSodium
• 780 mgPotassium
• 105 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 kg (3.3 lb) whole chicken, cut into 8 pieces, skin on
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 dried black limes (loomi), pierced with a knife
• 2 bay leaves
• 1 cinnamon stick
• 2 teaspoons salt, plus more to taste
• 1.5 liters (6 cups) water

For the baharat spice blend

• 2 tablespoons black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cardamom pods
• 1 teaspoon whole cloves
• 1/2 teaspoon saffron threads
• 1/2 teaspoon ground turmeric

For the rice

• 600 g (3 cups) aged basmati rice, rinsed and soaked 20 minutes
• 1 large onion, thinly sliced
• 3 tablespoons ghee or unsalted butter
• 2 carrots, peeled and cut into matchsticks
• 1/2 cup roasted cashews
• 1/2 cup golden raisins
• 2 tablespoons chopped fresh cilantro, to garnish

For the daqqus tomato sauce

• 4 ripe tomatoes, blended smooth
• 2 tablespoons tomato paste
• 1 green chili, minced
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and lemon juice, to taste

Directions

1. Toast the baharat spices in a dry skillet over medium heat for 2 minutes until fragrant, then grind to a fine powder with the saffron and turmeric; set aside.
2. Heat the oil in a heavy Dutch oven over medium-high. Add the chicken pieces in batches and brown on both sides, about 6 minutes total. Remove and set aside.
3. In the same pot, sauté the chopped onion until deep golden, about 8 minutes. Stir in the garlic, ginger, dried limes, bay leaves, cinnamon, and 2 tablespoons of the baharat blend; cook 1 minute until aromatic.
4. Return the chicken to the pot, add the water and salt, and bring to a boil. Reduce heat and simmer covered for 40 minutes until the chicken is very tender. Lift out the chicken and reserve 4 cups of the broth; discard the dried limes, bay leaves, and cinnamon stick.
5. In a clean heavy pot, melt the ghee and sauté the sliced onion with the carrots for 5 minutes. Stir in the remaining baharat blend, then add the drained rice and stir gently to coat each grain.
6. Pour in the reserved 4 cups of chicken broth, bring to a vigorous boil for 1 minute, then reduce heat to the lowest setting. Cover tightly and cook 18 minutes without lifting the lid. Rest off the heat for 10 minutes, then uncover and fluff with a fork.
7. Meanwhile, simmer all daqqus ingredients in a small saucepan for 12 minutes until thickened; adjust seasoning with salt and lemon juice.
8. Spoon the rice onto a large platter, mounding it high. Arrange the chicken pieces on top and scatter with roasted cashews, golden raisins, and fresh cilantro. Serve immediately with the warm daqqus sauce on the side.

Cook’s Notes

• Aged basmati (2+ years) gives the longest, most separate grains essential for authentic Kabsa texture.
• If dried limes are unavailable, substitute with 3 tablespoons of fresh lemon juice plus 1 strip of lemon peel added during simmering.
• For a smokier Yemeni character, place a piece of hot charcoal in a small steel bowl, drizzle with 1 teaspoon of oil, set it on a foil square atop the rice, then cover the pot for 5 minutes before serving.
• Char the cashews in a dry pan until they smell nutty for deeper flavor.
• Leftover chicken broth can be frozen for up to 3 months and used as a base for Yemeni soup or lentil dishes.

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