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The Bedouin Company

Kabsa, Authentic Jordanian, Recipe in Description

Kabsa, Authentic Jordanian, Recipe in Description

Regular price $5.49 USD
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Introducing a tantalizing newcomer to our spice collection, a blend that has captured our hearts and palates alike. As purveyors of culinary delights, we can confidently affirm that our customers share our enthusiasm for this exquisite addition.

A harmonious symphony of flavors, this spice blend comprises bay leaves, cardamom, the precious saffron, cumin, nutmeg, allspice, black pepper, and a carefully guarded medley of complementary spices.

Kabsa Recipe

6 chicken thighs/legs
2 tablespoons vegetable oil
¼ cup butter
3 teaspoons Kabsa spice mix
1 teaspoon salt
1 onion, diced
6 garlic cloves, minced
¼ cup tomato paste
8 ounces diced tomatoes
2½ cups Basmati rice
5 cups chicken broth
¼ cup raisins
¼ cup slivered almonds
Pinch of black pepper
Salt to taste

1. Preheat your oven to 400°F (200°C).
2. Rinse the chicken pieces and place them in a bowl, rubbing them with vegetable oil until evenly coated.
3. Arrange the chicken pieces in an oven-safe dish and bake for 30 minutes.
4. Gently rinse the Basmati rice.
5. In a pan, melt the butter and sauté the onions and garlic until translucent and softened.
6. Add the diced tomatoes and tomato paste, stirring until well combined.
7. Incorporate the baked chicken pieces and stir until they are thoroughly coated.
8. Add the rice and the fragrant Kabsa spice mix, mixing well to distribute the flavors evenly.
9. Pour in the chicken broth and bring the mixture to a gentle boil.
10. Reduce the heat to a simmer, cover loosely with a gap for steam to escape, and season with salt and black pepper to taste.
11. Allow the rice to cook for approximately 20 minutes, or until it has reached the desired tenderness.
12. In a separate pan, toast the slivered almonds over medium-high heat until they acquire a golden-brown hue.
13. To serve, arrange the flavorful rice on a platter, top with the succulent chicken pieces, garnish with the toasted almonds, plump raisins, and a final sprinkle of black pepper.

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