Introduction
Chicken Kabsa is a traditional Arabian rice dish that showcases a beautiful blend of aromatic spices, tender chicken, and fragrant rice. While traditionally prepared on a stovetop, we're taking it up a notch by infusing the dish with smoky flavors from the grill. Join us as we explore the art of grilling Chicken Kabsa, elevating this beloved dish to new heights of deliciousness. Get ready to embark on a culinary journey and savor the enticing flavors of Grilled Chicken Kabsa!
Preparation Time
20 minutes Marinating Time: 2 hours (or overnight) Grilling Time: 40-45 minutes Total Time: 3 hours (including marinating and grilling time) Serves: 4-6
Ingredients
For the Chicken
- 2 pounds (900g) chicken pieces (legs, thighs, or a whole chicken cut into pieces)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Salt and pepper, to taste
For the Rice
- 2 cups basmati rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Salt, to taste
For Garnish
- Sliced almonds, toasted
- Chopped fresh cilantro or parsley
- Lemon wedges
Instructions
- In a large bowl, combine the olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground turmeric, ground paprika, ground cinnamon, ground cardamom, salt, and pepper. Mix well to create a marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Preheat your grill to medium-high heat.
- In a strainer, rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
- In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent and fragrant.
- Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, and salt to the pot. Stir well to coat the onions and garlic with the spices.
- Add the rinsed basmati rice to the pot and stir it gently to combine with the spices, onions, and garlic.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, grill the marinated chicken pieces on the preheated grill. Place the chicken on direct heat initially to sear and develop grill marks, then move it to indirect heat to continue cooking. Grill for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once the chicken and rice are cooked, transfer the rice to a serving platter or large dish. Arrange the grilled chicken pieces on top of the rice.
- Garnish the Grilled Chicken Kabsa with toasted sliced almonds, chopped fresh cilantro or parsley, and lemon wedges.
- Serve the dish hot and let your guests squeeze fresh lemon juice over the chicken and rice before enjoying the delightful flavors.
Tip
- For added smoky flavor, you can add a few wood chips or chunks to your grill for a hint of smokiness while grilling the chicken.
Enjoy the enticing flavors and aromatic spices of this Grilled Chicken Kabsa. Let the smoky essence from the grill take this Arabian delight to new heights of deliciousness.