Arabian Chicken Kabsa

Ingredients

• 6 whole chicken thighs
• 2 cups basmati rice
• 1 large onion
• 2 tbsp tomato paste
• 2 tbsp kabsa spice blend
• 3 cups chicken broth
• ½ cup mixed nuts
• ¼ cup dried raisins

Instructions

1. 1

   Heat 1 tbsp oil in a large pot over medium-high. Season the 6 chicken thighs with salt and pepper, then brown them in batches until golden on both sides, about 5 minutes per batch. Set aside.

2. 2

   In the same pot, add the 1 sliced onion and cook over medium until soft and golden, about 5 minutes. Stir in the 2 tbsp tomato paste and 2 tbsp kabsa spice, cooking for 1 minute until fragrant.

3. 3

   Return the chicken to the pot. Pour in the 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.

4. 4

   Remove the chicken to a plate. Add the 2 cups basmati rice to the pot, stir well, and bring back to a simmer. Cover and cook on low until the rice is tender and has absorbed the liquid, about 15 minutes.

5. 5

   While the rice cooks, toast the 0.5 cup mixed nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Stir in the 0.25 cup raisins for the last minute.

6. 6

   Fluff the rice with a fork. Serve the rice topped with the chicken and sprinkle with the toasted nuts and raisins.

7. 7

   Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Tools you’ll need

• large pot with lid
• skillet
• cutting board
• knife
• measuring cups and spoons

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