Authentic Chicken Kabsa

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Saudi rice dish with spiced chicken, saffron-infused broth, and caramelized onions, served with a side of pickled turnips. This Middle Eastern-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, long-grain rice, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Middle Eastern cuisine 400 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 cups long-grain rice
2 large sliced onions
4 cloves minced garlic
1 tsp soaked in 2 tbsp warm water saffron threads
2 crushed cardamom pods
1 tsp cumin
1 cup pureed tomatoes
4 cups water
1/2 cup pickled turnips

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Instructions

Step 1: In a large pot, sauté 2 large sliced onions and 4 minced garlic cloves in 2 tbsp oil over medium heat for 10 minutes until golden and caramelized.
Step 2: Add 1.5 lbs chicken thighs, 1 tsp cumin, 2 crushed cardamom pods, and 1 tsp saffron threads (soaked in 2 tbsp warm water). Cook for 5 minutes until chicken is browned on all sides.
Step 3: Stir in 1 cup tomato puree and 4 cups water. Bring to a boil, then reduce heat to low. Add 2 cups long-grain rice and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
Step 4: Let rest for 10 minutes before fluffing with a fork. Serve with 1/2 cup pickled turnips on the side.