It's Sadia time

Ramadan Day 13

May 6 2020

Chicken Kabsa

Cooks in : 90 mins

Serving: 4 people


  • 1100 grams Sadia Chicken Parts (whole chicken cut into 8 pieces)

Kabsa Spice Mix

  • ½ teaspoon saffron
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon dried whole lime powder
  • 4 tablespoons butter
  • 100 grams onions, finely chopped
  • 6 cloves of garlic, minced
  • 4 tablespoons tomato puree
  • 1 x tin diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Salt and pepper
  • 800 millilitres chicken stock
  • 400 grams Basmati rice
  • 4 tablespoons raisins
  • 4 tablespoons sliced almonds, toasted


  • Mix the Kabsa spices together and set aside
  • Heat the butter in a large pot. Add the onions and garlic and cook for 5 minutes. Add the chicken pieces and brown them. Mix in the tomato puree. Add the tinned tomatoes, carrots, cloves, nutmeg, cumin, coriander, kabsa spices and salt and pepper. Cook for 3 minutes then add the chicken stock. Bring to a boil and then reduce to a simmer for 30 minutes.
  • Stir in the rice. Cover and simmer for 15 minutes until rice is cooked. Add the raisins and more hot water if needed. Cook for a further 10 minutes. Transfer the rice to a large serving dish and arrange the chicken on top. Garnish with the almond slices and extra raisins and serve.

Sadia tip:

To save time, you can buy a readymade Kabsa Spice Mix.