Chicken Kabsa (Saudi-Style Spiced Rice with Almonds and Raisins)

• 2 tbsp Ghee
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 8 pieces Chicken thighs, bone-in, skin-on
• 4 cloves Garlic
• 1 tsp Ground cinnamon
• 1 tsp Ground cardamom
• 6 Whole cloves
• 2 Bay leaves
• 1 Dried black lime, whole
• 400 g Tomato passata
• 750 ml Chicken stock
• 300 g Basmati rice
• 60 g Golden raisin
• 60 g Roasted almonds

1. Heat the ghee in a large, heavy pot over medium heat. Thinly slice the onion and add it with 1 tsp of the fine sea salt and the black pepper. Cook for 10 to 12 minutes, stirring often, until soft and lightly golden.
2. Increase the heat to medium-high and add the chicken thighs, skin-side down. Cook for 5 to 7 minutes until the skin is well browned, then turn and cook for 3 minutes on the other side. Transfer the chicken to a plate.
3. Crush the garlic and stir it into the pot for 30 seconds until fragrant. Stir in the ground cinnamon, ground cardamom and whole cloves for 30 seconds. Add the bay leaves, dried black lime, tomato passata and chicken stock, scraping up any browned bits.
4. Bring to a gentle simmer, then return the chicken to the pot, skin-side up. Cover and simmer over low heat for 25 minutes, until the chicken is nearly cooked through and the broth is fragrant. Taste and season with the remaining 1 tsp fine sea salt if needed.
5. Rinse the basmati rice under cold water until the water runs mostly clear, then drain well. Stir the rice into the pot around the chicken, keeping the chicken on top. Cover and cook over very low heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
6. Turn off the heat and rest, covered, for 10 minutes to finish steaming. Remove the dried black lime, bay leaves and any whole cloves you spot. Fluff the rice, then stir through the golden raisin and roasted almonds and serve with the chicken on top.

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