Kabsa (Spiced Chicken and Rice with Tomatoes, Nuts and Lemon)

• 300 g Basmati rice
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 2 tbsp Ghee
• 4 cloves Garlic
• 3 medium Tomato, ripe
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 6 pieces Cardamom pods
• 2 pieces Bay leaves
• 750 ml Chicken stock
• 60 g Raisin
• 60 g Roasted almonds
• 1 piece Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 15 g Fresh coriander

1. Rinse the rice in cold water until the water runs mostly clear, then drain well. Season the chicken all over with the salt and black pepper.
2. Thinly slice the onion, and crush the garlic. Roughly grate the tomatoes on a box grater into a bowl, discarding the skins.
3. Heat the ghee in a large Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
4. Lower the heat to medium and add the onion to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
5. Stir in the garlic, cumin, cinnamon, cardamom pods and bay leaves. Cook for 1 minute until fragrant.
6. Add the grated tomatoes and cook for 6 to 8 minutes, stirring, until thickened and jammy. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits.
7. Return the chicken to the pot, nestling it into the sauce. Cover and simmer gently for 25 minutes, turning the chicken once, until nearly cooked through.
8. Stir in the drained rice and raisins, making sure the rice is mostly submerged. Cover and cook on the lowest heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
9. Turn off the heat and rest, covered, for 10 minutes to finish steaming. Meanwhile, roughly chop the roasted almonds and cut the lemon into wedges.
10. Fluff the rice gently with a spoon, lifting from the bottom so the chicken stays on top. Scatter over the almonds and fresh coriander, then serve family-style with lemon wedges for squeezing.

Made this recipe? Rate it — a comment is optional.