🍗 Chicken Kabsa

Method

1. Soak the 3 cups of basmati rice in warm water for 20 minutes, then rinse until the water runs clear and drain. Chop the onions, crush the garlic and pierce the dried limes with a knife.

2. Heat the 3 tbsp oil in a large pot over medium heat and cook the onions for 5–7 minutes until soft and golden, then add the garlic and stir for 1 minute until fragrant.

3. Add the chicken pieces and turn them over medium-high heat for 5 minutes until they change colour on all sides.

4. Add the grated tomatoes, 1 tbsp tomato paste, 2 tbsp kabsa spice, the dried limes, 4 cardamom pods and salt (and the grated carrot if using), and stir for 3 minutes until the tomatoes cook down.

5. Pour in the 4.5 cups of water and bring to a boil over high heat, skimming off the scum with a spoon, then cover and cook the chicken over medium heat for 35 minutes until cooked and tender.

6. Lift the chicken out of the broth onto a tray and brown it in a 220°C oven for 15 minutes until the top is golden.

7. Bring the broth to a strong boil, add the drained rice and stir once, then boil uncovered for 5 minutes until the broth drops and small holes appear on the surface of the rice.

8. Cover the pot tightly and turn the heat to very low for 20 minutes until the rice absorbs the broth and the grains are cooked and separate.

9. If using almonds and raisins, stir the raisins in 1 tbsp oil over low heat for 1 minute until plump, and mix them with the toasted almonds.

10. Spoon the rice onto a large platter, place the browned chicken on top, scatter over the almonds and raisins if using, and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).