Spiced Chicken Kabsa with Pickled Veg

Ingredients

• 1.5 cups basmati rice, uncooked
• 1 lb chicken thighs, boneless and skinless
• ½ large onion, diced
• 2 tbsp tomato paste
• 3 tsp warm spices (cinnamon, cardamom, cumin, cloves — 1 tsp of each or 3 tsp all-spice blend)
• 1 medium cucumber, sliced thin
• 1 medium carrot, sliced thin

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high. Season chicken thighs with salt and pepper, then sear without moving for 2 minutes per side until golden.

2. 2

   Remove chicken to a plate. Add diced onion to the skillet, sauté for 2 minutes until softened, then stir in tomato paste and warm spices for 30 seconds until fragrant.

3. 3

   Add rice to the skillet, stirring to coat, then pour in 3 cups water. Return chicken thighs to the skillet, nestling them into the rice.

4. 4

   Bring to a boil, then reduce heat to low, cover, and simmer for 12–14 minutes until rice is tender and water is absorbed.

5. 5

   While rice cooks, toss cucumber and carrot slices with 1 tbsp vinegar, 0.5 tsp salt, and a pinch of sugar. Let sit until ready to serve.

6. 6

   Fluff rice with a fork. Divide rice and chicken between plates, top with pickled cucumber and carrot, drizzle with remaining pan juices.

Tools you’ll need

• 12-inch skillet with lid
• fork
• cutting board
• chef's knife

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