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Chicken Kabsa, Nothing Quite Like This Delicious Recipe With A New Hint

A perfectly tempting and nourishing dish for the Holy Month.

It may have originated in Saudi Arabia, but chicken kabsa is served and equally loved in many Middle Eastern countries, making it their adopted national dish. The traditional aromatically spiced chicken and fragrant rice dinner, garnished with toasted nuts and dried fruits, makes for great presentation, and is a dazzling meal to put on your table during Ramadan. What’s more, the meal is much easier to make than it seems and it tastes amazing.

The culinary whizzes at Phoenicia, Dubai’s modern Middle Eastern restaurant, believe refreshing yogurt and cucumber-based Cacik is the perfect accompaniment. And Erkan Maden, the Head Chef at the restaurant that is known for its Chef Greg Malouf curated menus, has kindly shared their recipe. See how Maden, a protégé  of the acclaimed Lebanese Michelin starred-chef, adds some Turkish flair to the beloved dish.

Chicken Kabsa With Cacik

Serves: 2 people

Chicken Skewers Ingredients

  • 1 chicken thigh
  • Red onion, 100 gm
  • Capsicum, 100 gm
  • Chili flakes, 3 gm
  • Olive oil, 50 gm
  • Turmeric powder, 2 gm
  • Black pepper, 2 gm
  • Salt, 5 gm

Chicken Skewers Method:
Mix all the spices and marinate the chicken in the spice mix with capsicum and red onion. Put them on the small skewer and cook in the pan with some olive oil.

Kabsa Rice Ingredients

  • Egyptian rice, 1 kg
  • Chicken legs, 500 gm
  • Chicken stock, 2 litres
  • Onion, 200 gm
  • Garlic, 10 gm
  • Bay leaves, 3 pieces
  • Turmeric powder, 3 gm
  • Black pepper, 3 gm
  • Salt, 20 gm
  • Butter, 100 gm
  • Chilli flakes, 3 gm,
  • Red chilli, 1 piece
  • Coriander, 1 pinch
  • Roasted nuts, 50 gm
  • Dry fruits, 50 gm
  • Vermicelli, 50 gm
  • Cherry tomato, 100 gm

Kabsa Rice Method:
Cook the onion, garlic, bay leaves in the corn oil and add turmeric, vermicelli and black pepper. Soak one kilogram rice for an hour in water. Then strain it well and place it into a pot and cook for around 10 minutes with butter. Add hot clear chicken stock (two litres for one kg of rice). Continue by placing the cooked chicken thighs on the top of the rice and cover it. Keep it on a low heat for 30 minutes.

Cacik Ingredients

  • Full fat yogurt, 300 gm
  • Lebanese cucumber, 200 gm
  • Fresh mint, 1 pinch
  • Dry mint, 1 gm
  • Turkish chilli flakes, 1 gm
  • Extra virgin olive oil, 5 gm
  • Sea salt, 2 gm
  •  Black pepper, 1 gm

Cacik Method:
Dice the cucumbers and mix with yoghurt and all the spices. Finish it with some fresh mint, extra virgin olive oil and Turkish chilli flakes.

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