Best 5 Roasted Chicken Al Kabsa Saudi Gluten Free Recipes

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**Roasted Chicken Al Kabsa: A Culinary Journey to Saudi Arabia**

Embark on a tantalizing culinary adventure with Roasted Chicken Al Kabsa, a traditional Saudi Arabian dish that captures the essence of Middle Eastern flavors. This delectable one-pot meal combines tender chicken, fragrant rice, aromatic spices, and colorful vegetables, creating a symphony of textures and flavors that will tantalize your taste buds. Al Kabsa is more than just a dish; it is a celebration of Saudi Arabian culture and hospitality. Served during special occasions and family gatherings, it brings people together to share a feast of flavors and stories. In this article, we present two variations of this classic dish: a traditional Roasted Chicken Al Kabsa and a vegetarian-friendly Lentil Al Kabsa. Both recipes are gluten-free, ensuring that everyone can savor the goodness of this Saudi Arabian delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)



Easy Saudi Kabsa (Zainab's) (Gluten Free) image

Tasty. Chicken with spiced yellow rice & a nice tomato sauce or if you are tomato free serve it with Recipe #359835 used to replace the tomato puree. Modified from http://arabicbites.blogspot.com

Provided by UmmBinat

Categories     Chicken Breast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 20

2 boneless skinless chicken breasts, pounded thin
sea salt
fresh ground pepper
3 tablespoons olive oil
1 1/2 cups white basmati rice
3 cups chicken stock (I use just a little less for what I find perfect rice)
1/4 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4 teaspoon kabsa spices (Saudi Kabsa Spice Mix)
1 pinch turmeric
salt
2 cups canned tomato puree (or Basic Nomato Sauce (Tomato Free Tomato Sauce) to be tomato free)
1 tablespoon tomato paste (none if you are tomato free)
salt
fresh ground pepper
1 teaspoon olive oil
1/4 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 pinch ground cumin
1 teaspoon tahini
4 garlic cloves, crushed
chicken stock, if needed (or water)

Steps:

  • Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
  • Rince basmati rice well and soak in cold water for 20 minutes.
  • Drain.
  • In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
  • For the sauce stir all the ingredients under daqous heading in a medium pot.
  • Simmer until well combined over low heat adding additional liquid if needed.
  • Serve chicken breast alongside basmati rice with Daqous & a green salad.
  • Enjoy.

ROASTED CHICKEN AL-KABSA (SAUDI) (GLUTEN FREE)



Roasted Chicken Al-Kabsa (Saudi) (Gluten Free) image

Al-Kabsa is considered a national dish from Saudi Arabia. This is my tasty adaption of a recipe found on http://arabicbites.blogspot.com. I serve this with Recipe #369045 and fresh salad.

Provided by UmmBinat

Categories     Whole Chicken

Time 57m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 7

1 whole baby chicken, cut into 4
3 tablespoons olive oil
1/8 teaspoon turmeric
1/2 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon kabsa spice mix (Saudi Kabsa Spice Mix)
salt
3 cilantro, springs

Steps:

  • Preheat oven to 350°F.
  • De-skin the chicken.
  • Season with spices and olive oil.
  • Place in a roasting pan and into the oven for 40-50 minutes.
  • Garnish with cilantro and serve with Recipe #369045 or basmati rice.
  • Enjoy!

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN



Al Kabsa - Traditional Saudi Rice and Chicken image

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Provided by EmiratiWife2010

Categories     Meat and Poultry Recipes     Chicken

Time 2h10m

Yield 8

Number Of Ingredients 23

½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Steps:

  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE



Al Kabsa - Ancient Arabian Chicken and Fragrant Rice image

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159

Provided by French Tart

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 kg chicken piece
500 g basmati rice
2 dried limes, finely chopped
250 g fresh tomatoes
250 g onions, peeled and diced
50 g garlic cloves, peeled and finely diced
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
50 ml olive oil
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)
250 g fresh tomatoes
100 g of fresh mint, leave
5 g salt
50 g green chili peppers
water

Steps:

  • Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
  • Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
  • Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
  • Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
  • Remove the lid, stir well and serve with the following sauce.
  • Accompanying Sauce.
  • Skin the tomatoes and mix all the ingredients together, season to taste.
  • Serve the Kabsa with the tomato sauce and flatbreads.
  • NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.

Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH



Al Kabsa - Traditional Saudi Rice (& Chicken) Dish image

Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?

Provided by Um Safia

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1/4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup tomato puree
14 ounces canned chopped tomatoes, un-drained (or fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube
2 1/4 cups basmati rice (don't rinse or soak this)
1/4 cup raisins
1/4 cup slivered almonds, toasted
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Steps:

  • Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
  • Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  • Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
  • Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
  • Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
  • N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38

Tips:

  • To achieve the perfect crispy texture for your roasted chicken, ensure that you pat it dry before seasoning and roasting. This will help remove excess moisture and allow the skin to crisp up nicely.
  • For a flavorful and aromatic kabsa, use a combination of spices like cardamom, cumin, cloves, and black pepper. Adjust the quantities to suit your taste preferences.
  • The type of rice you use can significantly impact the overall texture and flavor of your kabsa. Basmati rice is commonly used for its long, fluffy grains that separate well after cooking. Alternatively, you can use a short-grain rice like Bomba or Valencia for a more tender and glutinous texture.
  • Soaking the rice before cooking helps remove excess starch, resulting in fluffier and separate grains. Make sure to rinse the rice thoroughly after soaking to remove any impurities or remaining starch.
  • When cooking the rice, use a ratio of 1 cup of rice to 1.5 cups of water. This will ensure that the rice is cooked evenly and not too mushy. If you prefer a drier texture, reduce the amount of water slightly.
  • For a more flavorful and authentic kabsa, consider using chicken stock or broth instead of water for cooking the rice. This will infuse the rice with additional depth of flavor and richness.
  • To achieve the perfect doneness for your chicken, use a meat thermometer to check its internal temperature. The chicken is cooked when it reaches an internal temperature of 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
  • Garnishing your kabsa with nuts, raisins, and fried onions adds a touch of color, texture, and extra flavor to the dish.

Conclusion:

Roasted chicken al kabsa is a delectable and flavorful dish that showcases the culinary traditions of Saudi Arabia. With its tender and juicy chicken, aromatic rice, and an array of spices, this dish is a true delight for both locals and food enthusiasts worldwide. Whether you're looking for a special occasion meal or a comforting weeknight dinner, roasted chicken al kabsa is sure to impress and satisfy. Enjoy this traditional Saudi dish and immerse yourself in its rich flavors and cultural significance.

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