Azzys Kabseh Chicken with Salsa brings a wonderful balance of aromatic spices and tender, slow-cooked meat to the table. By simmering chicken merrylands with whole spices like cardamom, cinnamon, and dried lime, the poaching liquid becomes a deeply flavorful stock that infuses every grain of the parboiled rice. The result is a fragrant, hearty meal where the rice takes on a beautiful golden hue and soft texture, anchored by the savory depth of the tomato and capsicum base.

The finish makes all the difference here, with the chicken baked until the skin is crisp and golden while being basted in a tangy salsa reduction. Topped with a generous scattering of fried pine nuts, slivered almonds, and fresh pomegranate seeds, the dish offers a satisfying contrast between the tender chicken, the earthy rice, and the subtle crunch of the garnish. It is a substantial centerpiece that pairs naturally with a side of cool yoghurt or a crisp, fresh tabouleh salad.

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If you enjoy the vibrant, spiced profiles found in this Kabseh dish, you might also appreciate how other global ingredients elevate simple poultry preparations. For those who love hearty, nutrient-dense meals, our stuffed sweet potatoes with pulled chicken offer a similar satisfying complexity using fresh salsas and creamy finishes. Alternatively, if you are looking for a quicker weeknight option, these crispy chicken tenders served with avocado salsa provide a lighter, faster way to enjoy those bright, zesty flavors at home.

Key Ingredients

Chicken: The primary protein source cooked until tender and roasted until golden.
Kabseh spices: The essential spice blend that provides the signature aromatic profile of the dish.
Parboiled rice: The foundation of the meal, cooked in the flavorful chicken and vegetable stock.
Dried lime: Provides a unique, tangy citrus depth to the poaching stock.
Crushed tomatoes: Creates the rich, savory base for the chicken poaching liquid.
Whole spices: Cardamom, cloves, and cinnamon sticks infuse the dish with warm, traditional Middle Eastern aromas.
Pinenuts and almonds: Fried in ghee to provide a necessary crunch and nutty texture for the garnish.

Explore More Savory Chicken Combinations

Kabseh Chicken is the perfect starting point if you want to master the traditional spice blends that define this classic regional comfort food.
For a handheld approach to fusion flavors, these chicken tacos with corn salsa bring a refreshing sweetness that cuts through the heat.
If you prefer a softer, pillowy texture, our steamed chicken bao buns are an excellent way to experiment with international street food techniques.

Azzys Kabseh Chicken With Salsa

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Azzys Kabseh Chicken With Salsa Ingredients

1 can of crushed tomatoes3 tablespoons of kabseh spices1 kilo chicken merrylands3 cups taj parboiled rice washed and drained1 whole ripe tomato cut into quarters5 cardamom pods4 cloves2 cinnamon sticks1 red capsicum chopped into chunks2 chicken stock cubes2 onions chopped in chunks1 tablespoon of turmeric powder1 teaspoon of 7 spice1 dried lime2 carrots julienned1⁄4 cup of pinenuts and slithered almonds fried in ghee until goldenpomegranate for garnishtiny sprinkle of tandoori colouring (optional)gheesalt

Method

In a pot add chicken, can of tomato, capsicum, tomato, spices, stock cubes, onion and dried lime. cover pot with water and let it come to a boil until chicken is tender.take out chicken and place it in a baking tray and set it aside .drain stock and mash the vegetables in the colander so excess juices fall into the stockIn the pot that was used for stock add 2 tbs ghee and add rice and tandoori colouring if used.Add salt mix and add 6 cups of stock to 3 cups of rice using the same cup you measured the rice with let it come to a boil and lower heat to low and cover until the rice has absorbed the stock.Turn off the heat and let rice fluff up for 10 minutes before uncovering.In a cup add some leftover stock olive oil and 2 tbs of salsa sauce (recipe below) and sumac mix and baste on top of the cooked chicken in the tray and bake in the oven until golden.in a saucepan add 1 tbs ghee add julienned carrots and fry until soft.Once rice and chicken are ready in a serving tray or bowl add rice and then the carrots add the chicken pieces on top and garnish with nuts and pomegranate.Serve next to tabouleh or yoghurt and cucumber dip.

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