A fragrant, tomato-scented rice tray with tender spiced chicken, plump raisins and toasted almonds; soft, fluffy rice with warm Middle Eastern spices and bright lemon-fresh parsley for serving.
A One-Tray Kabsa for Weeknights (That Impresses)
Tomato-scented basmati nests under golden, spiced chicken with plump raisins and crunchy almonds—comforting, fragrant, and easier than it looks.
This tray-style Kabsa solves the classic weeknight dinner dilemma: make something that smells exotic and celebratory but doesn’t demand a day in the kitchen. Sticky, tomato-tinted rice cooks alongside bone-in chicken thighs so the juices and spices mingle, giving you a hands-off finish in the oven with minimal fuss and maximal aroma.
Flavor and texture play off each other here: basmati stays soft and fluffy when rinsed and briefly soaked, while browned chicken brings savory depth. Caramelized onions and a little tomato paste add rounded umami; whole spices—cardamom, cloves, cinnamon and bay—give that warm, Middle Eastern perfume. Dot in raisins as the rice steams and they plump into pockets of sweet contrast; slivered almonds, toasted at the end, add the necessary crunch.
Small technique choices make a big difference. Pat and brown the thighs first to lock in juices, cook the onions long enough to turn deeply golden, and use low-sodium broth so you can control seasoning. Layer the drained rice over the aromatics and nest the chicken on top before the oven—375°F for a reliably even finish. Ghee or a neutral oil will carry the spices best.
Serve with a scattering of lemon-fresh parsley, extra toasted almonds, and lemon wedges for brightness. It’s generous enough for a family dinner, elegant enough for guests, and even better the next day after the flavors have married—reheat gently with a splash of water or broth.
Ingredients
How to Make Chicken Kabsa Style Rice Tray
- Rinse the basmati rice under cold water until water runs clear, then soak in cold water for 15–20 minutes while you prep other ingredients; drain before using.
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season with about 1/2 tsp of the salt and 1/2 tsp black pepper.
- Heat the ghee in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden; transfer the chicken to a plate.
- Reduce heat to medium, add the sliced onions to the same pan and cook, stirring occasionally, until deep golden and caramelized, about 8–10 minutes; add minced garlic and the whole spices and cook 1 minute until fragrant.
- Stir in tomato paste, chopped tomato, ground cumin, coriander, turmeric and paprika and cook 2 minutes to deepen the flavors; taste and add the remaining 1 tsp salt if needed.
- Add the drained rice and stir to coat the grains in the spiced tomato-onion mixture, then pour in the chicken broth and bring to a gentle simmer.
- Nestle the browned chicken thighs into the simmering rice, cover the pan or transfer everything to an oven-safe tray and seal tightly with foil, then bake in the preheated oven for 30–35 minutes until rice is tender and chicken reaches 165°F (74°C).
- While the dish rests covered for 8–10 minutes, toast the slivered almonds in a small dry skillet over medium heat until golden and warm the raisins briefly to plump them.
- Fluff the rice gently with a fork, remove whole spices, sprinkle with toasted almonds, raisins and chopped parsley, squeeze lemon over the top, and serve hot family-style.
Recipe Card
Chicken Kabsa Style Rice Tray
A fragrant, tomato-scented rice tray with tender spiced chicken, plump raisins and toasted almonds; soft, fluffy rice with warm Middle Eastern spices and bright lemon-fresh parsley for serving.
- Prep
- 25 min
- Cook
- 55 min
- Servings
- 4
Ingredients
Instructions
- Rinse the basmati rice under cold water until water runs clear, then soak in cold water for 15–20 minutes while you prep other ingredients; drain before using.
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season with about 1/2 tsp of the salt and 1/2 tsp black pepper.
- Heat the ghee in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken thighs 4–5 minutes per side until golden; transfer the chicken to a plate.
- Reduce heat to medium, add the sliced onions to the same pan and cook, stirring occasionally, until deep golden and caramelized, about 8–10 minutes; add minced garlic and the whole spices and cook 1 minute until fragrant.
- Stir in tomato paste, chopped tomato, ground cumin, coriander, turmeric and paprika and cook 2 minutes to deepen the flavors; taste and add the remaining 1 tsp salt if needed.
- Add the drained rice and stir to coat the grains in the spiced tomato-onion mixture, then pour in the chicken broth and bring to a gentle simmer.
- Nestle the browned chicken thighs into the simmering rice, cover the pan or transfer everything to an oven-safe tray and seal tightly with foil, then bake in the preheated oven for 30–35 minutes until rice is tender and chicken reaches 165°F (74°C).
- While the dish rests covered for 8–10 minutes, toast the slivered almonds in a small dry skillet over medium heat until golden and warm the raisins briefly to plump them.
- Fluff the rice gently with a fork, remove whole spices, sprinkle with toasted almonds, raisins and chopped parsley, squeeze lemon over the top, and serve hot family-style.
Nutrition
- Carbohydrates
- 92
- Saturated Fat
- 15
- Sodium
- 1050
- Fiber
- 3
- Unsaturated Fat
- 31
- Protein
- 50
- Fat
- 46
- Cholesterol
- 280
- Trans Fat
- 0.2
- Calories
- 990
- Sugar
- 13