Kabsa

Ingredients

• 2 cups basmati rice
• 8 bone-in chicken thighs and drumsticks
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tomatoes, chopped
• 1 carrot, diced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 4 green cardamom pods
• 3 whole cloves
• 1 dried black lime (loomi), pierced, or substitute 1 tbsp lime juice
• 1/2 tsp ground black pepper
• 4 cups chicken stock or water
• 1/4 cup raisins
• Salt, to taste
• 1/4 cup toasted slivered almonds, to garnish
• Chopped parsley, to garnish

Before you cook

• Rinse the basmati rice under cold water until it runs mostly clear.
• Soak the rinsed rice in water for 30 minutes, then drain.
• Thinly slice the onion and chop the tomatoes and carrot.

Steps

1. Heat the oil in a large, heavy pot over medium-high heat.
2. Brown the chicken pieces on all sides, then set them aside on a plate.
3. Add the sliced onion to the same pot and cook until golden and slightly caramelized, about 8 minutes.
4. Add the garlic and cook for 1 more minute.
5. Stir in the tomato paste, cumin, coriander, cinnamon, cardamom pods and cloves.
6. Cook for 1 minute, until fragrant.
7. Add the chopped tomatoes and carrot.
8. Return the browned chicken to the pot.
9. Add the black lime and black pepper.
10. Pour in the stock or water.
11. Bring the pot to a boil, then cover and lower the heat to a gentle simmer.
12. Simmer for about 30 minutes, until the chicken is cooked through.
13. Lift out the chicken pieces and set them aside, keeping the broth in the pot.
14. Measure the broth and top it up with water if needed so you have 3 1/2 cups of liquid.
15. Stir the drained rice and raisins into the broth.
16. Season with salt to taste.
17. Bring the pot back to a boil, then cover and lower the heat to the lowest setting.
18. Cook covered for about 18 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed.
19. Preheat the oven to 180°C while the rice finishes cooking.
20. Roast the reserved chicken pieces on a tray for about 10 minutes, until the skin is golden.
21. Turn off the heat under the rice and let it rest, covered, for 10 minutes.
22. Mound the rice onto a large serving platter.
23. Arrange the roasted chicken on top of the rice.
24. Scatter the toasted almonds and chopped parsley over the top before serving.