Kabsa (One-Pot Chicken and Rice)

• 300 g Basmati rice
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 2 tbsp Ghee
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground cardamom
• 2 pieces Cinnamon sticks
• 2 pieces Bay leaves
• 400 g Canned chopped tomatoes
• 650 ml Chicken stock
• 50 g Raisin
• 60 g Roasted almonds

1. Rinse the basmati rice in cold water until the water runs mostly clear, then drain well. Season the chicken thighs all over with 1 tsp of the fine sea salt.
2. Heat the ghee in a large, heavy pot over medium-high heat. Brown the chicken thighs, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium and add the yellow onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
4. Add the garlic, ground cumin and ground cardamom and cook for 1 minute until fragrant. Stir in the cinnamon sticks and bay leaves.
5. Tip in the canned chopped tomatoes and cook for 4 to 5 minutes, stirring, until slightly thickened and less raw-smelling. Pour in the chicken stock and bring to a gentle simmer.
6. Return the chicken to the pot, along with any juices on the plate, and simmer gently for 20 minutes. The broth should be fragrant and the chicken should be starting to turn tender.
7. Stir in the drained rice, the remaining 1 tsp fine sea salt and the raisin. Bring back to a simmer, then cover and cook on low for 18 minutes until the rice is tender and the liquid is absorbed.
8. Turn off the heat and leave the pot covered for 10 minutes to steam and finish the rice. Scatter over the roasted almonds, then fluff the rice gently around the chicken and serve.

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