🍗 Pan-Seared Kabsa Chicken (Arabian Glory on a Plate)

Chef De Quinn
May 26
2 min read

Updated: May 27

Golden. Glorious. Worth every spice jar you own. This is the kind of chicken you pan-sear when you’re not here to play nice—you’re here to serve main character flavor energy on a plate.

I made this recipe with just one chicken thigh, because sometimes it’s a solo date with your tastebuds, and portion control is self-love.

🌶️ Ingredients (1 serving):

For Cooking the Chicken (Stovetop Phase):

1 chicken thigh (bone-in or boneless, your call)
Dash of ghee (or butter/oil combo)
2 cloves garlic, finely chopped
1 tbsp grated carrot
1 tsp kabsa spice mix (or Arabic spice blend)
1/2 tbsp tomato purée
1/4 tsp paprika
Pinch of Mexican chili powder
1/2 tsp chicken stock powder
1/2 tsp grated gula Melaka (or brown sugar)
Salt to taste
Water (just enough to cover chicken)

For Pan-Seared Finish:

Olive oil (for brushing)
Remaining sauce from the simmer

🍽️ Method:

Step 1: Simmer the Flavor

Heat ghee in a small pot. Add garlic, then grated carrots.
Toss in your spices: kabsa mix, paprika, chili powder. Let them bloom.
Add tomato purée and a small splash of water. Stir.
Gently lay in the chicken thigh. Add water just to cover.
Stir in chicken stock powder, gula Melaka, and salt.
Simmer on medium for about 30 minutes or until tender and cooked through.
Remove chicken and set aside. Keep the sauce—it's your liquid gold.

Step 2: Sear Like a Pro

Heat olive oil in a pan on medium-high.
Place the chicken thigh in, skinless-side down (or skin-side down if you kept it).
Brush generously with the leftover sauce.
Sear until the outside is golden, crisp, and slightly charred. 3–5 mins per side.
- Plate with Kabsa rice.
- Add tomato mint-coriander salsa, lazy garlic sauce, papadom, cucumber slices, and fresh lettuce.
- Sip lemon mint drink. Pretend you’re royalty.
Just one golden thigh, perfectly seared and spiced—because eating alone should still feel like a feast.