Chicken Kabsa

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Sauté Vegetables and Aromatics

• 1 Green Cardamom
• 1 Whole Clove
• 1 Small Cinnamon Stick
• 1 Bay Leaf
• 1/2 Small Onion
• 1 Garlic Clove
• 1 tsp Ginger
• 1 Roma Tomato
• 1 tbsp Tomato Paste
• 1 tsp Ghee

In a pot, heat ghee over medium heat and add in your cardomom, clove, cinnamon stick, and bay leaf, toasting them for about 30 seconds to a minute until they become fragrant. Then go in with your diced onion, cooking for another few minutes until softened and add in your garlic and ginger. Cook for another minute until fragrant and then add in your diced tomatoes. Sauté for a few minutes until tomato starts to break up and release it juices and add in the tomato paste, constantly strring and cooking it down for about a minute.

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Toast Spices and Cook Chicken

• 150g Chicken Thigh
• 1/4 tsp Paprika
• 1/4 tsp Turmeric Powder
• 1/4 tsp Ground Coriander
• 400mL Water

Add your spices into the pot and toast them for a minute or so until fragrant. Then add in your chicken, trying to coat it in as much of that sauce as possible before going in with water. Bring that up to a simmer and then cover for about 30 minutes, until the chicken is fully cooked through and broth has developed its flavors.

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Bake the Chicken and Cook Rice

• 1 tbsp Tomato Paste
• 50g White Rice

Set your oven to a high broil and allow it to come to temperature. Remove your chicken form the pot, as well as a cup of that broth. Mix in tomato paste with the broth and generously lather it onto the chicken thigh, making sure its fuclly coated before adding it into the oven for about 5-7 minutes to develop a nice char. Now its time to add the rice into the pot with our broth and allow it to simmer for about 15 more minutes, or until the rice is fully cooked.

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Combine and Serve

• 10g Raisins
• 5g Slivered Almonds

Once the rice is cooked, fluff it with a fork and gently mix in the chicken. Garnish with raisins, toasted slivered almonds, and fresh cilantro or parsley if desired. Serve hot.