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Roast Kabsa Chicken

Name: Roast Kabsa Chicken
Total time: 1 h 45 min
Yield: 2 servings
Cuisine: Saudi
Ingredients: 4 chicken thighs and drumsticks, bone-in skin-on (~800g); 1 tbsp tomato purée mixed with 3 tbsp warm water; 1 tbsp tikka / tandoori paste; 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 1 tsp salt; 0.5 tsp black pepper; 360 ml water

دجاج مكبوس — slow-roasted chicken for the kabsa platter. Saudi recipe on the hob or in the air fryer, with quantities that scale to your servings.

Ingredients

4 chicken thighs and drumsticks, bone-in skin-on (~800g)

1 tbsp tomato purée mixed with 3 tbsp warm water

1 tbsp tikka / tandoori paste

1 tsp ground turmeric

0.5 tsp ground cinnamon

1 tsp salt

0.5 tsp black pepper

360 ml water

Method

Heat the oven to 160°C (320°F) fan.

Lay the chicken in a roasting tray in a single layer.

Spoon over the diluted tomato purée and tikka paste. Sprinkle on turmeric, cinnamon, salt and pepper, then pour the water around (not over) the chicken.

Cover tightly with foil and roast for 1 hour 30 minutes.

Remove the foil, turn the oven off, and leave the chicken in the cooling oven for 15 minutes so the skin dries.

Lift onto the kabsa rice. Save the pan liquid in a jug - use 1 cup of it to cook the kabsa rice next time.