Chicken kabsa

1h 30 min 6 servings

Kabsa spice mix

  • ½ tsp ground cardamom
  • ½ tsp white pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • Zest of one lime


  • 75 g Lurpak® Soft Butter
  • 1.5 kg - 2kg chicken, cut into 8 pieces
  • 3 onions, peeled and thinly sliced
  • 3 garlic cloves, peeled and finely chopped
  • 2 cm piece of ginger peeled and finely chopped or grated
  • 1 green chilli, finely sliced
  • 2 bay leaves
  • 5 cloves
  • 4 cardamom pods, crushed
  • 1 cinnamon stick
  • 2 tbsp tomato purée
  • 3 carrots, peeled, halved and finely sliced
  • 400 g tinned chopped tomatoes
  • 500 g basmati rice
  • 750 ml chicken stock
  • 50 g barberries or raisins
  • Salt and pepper to season

To garnish

  • Handful flaked almonds, toasted
  • Small bunch flat leaf parsley, roughly chopped
  • 3 lemons, halved




  1. Mix together all the ingredients for the kabsa spice mix and reserve for later.
  2. In a large, heavy based pan, melt 25g of Lurpak® over a medium heat and brown half of the chicken pieces (browning time should be 7-10 minutes over a medium heat to give a good colour). Remove and add another 25g of Lurpak® and brown the remaining chicken pieces. Set aside
  3. Melt down the remaining 25g Lurpak® and add the onions. Cook on a medium heat for 5-7 mins until the onions soften and then add the garlic, ginger, chilli, bay leaves, cloves, cardamom and cinnamon stick. Cook for a further 1-2 minutes to release all the flavours.
  4. Add the remaining ingredients into the pan and stir in the reserved Kabsa spice mix. Make sure the rice is covered with the stock and top the rice with the browned chicken pieces.
  5. Cover the pan with foil or a tight-fitting lid and reduce the heat to a simmer. Cook for 20-25 minutes or until the rice and chicken are cooked through.
  6. Leave the rice and chicken to sit in the pan for 5 minutes with the lid on and then season with the flaked almonds, parsley and serve with the lemons.


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