Kabsah Style Chicken Thighs with Polenta

Kabsah is a delicious chicken dish originating in the Middle East the word Kabsah means smothered. This is my version of this classic dish.

4 bone in, skin on chicken thighs
2 tablespoons olive oil
1/2 teaspoon black pepper
2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon cumin
2 tablespoons Kabsah seasoning ( this can be found at any Middle Eastern grocery)
Flour
Pinch saffron threads
1 medium onion cut into strips
1 medium zucchini cut in half and sliced thin.
3 cloves minced garlic
1 can chicken broth
1 can diced tomatoes


1 box of instant polenta prepared according to package directions

Sprinkle the chicken thighs with the spice mixture. Rub it in the meat and skin slightly. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Add the olive oil to a large heavy bottom skillet. Heat it over medium high heat. Place the chicken skin side down in the hot pan. Make sure it sizzles or remove it and let the pan get hotter. Let this cook for about 5 minutes while preparing the vegetables. Turn the chicken and cook for another 5 minutes. Remove the chicken and set aside. Add the onions and zucchini. Let this cook until the onions turn translucent and start to become brown. Add the garlic and let cook for another minute more. Add the tomatoes and scrap all of the brown bits off the bottom of the pan. Add the chicken broth and saffron. Add the chicken back in and cover. Simmer this on medium low heat for 15-30 minutes. Make the polenta once the chicken and sauce are done, because this will only take 1 minute. Add a tablespoon of butter to the polenta if desired. Plate the polenta and place the chicken and sauce over it. This is a very flavorful dish that your family will celebrate! For more on this recipe or any others please email me at alesia.leach@gmail.com