Chicken Kabsa

1Preparation

1. Rinse the rice in cold water until the water runs clear.
2. Soak the rice in cold water for 30 minutes.
3. Finely chop the onions, crush the garlic and slit the green chili.
4. Grate the tomatoes and the carrot.
5. Pierce each dried lime on two sides with a knife.

2Cooking

1. Heat 3 tbsp oil in a large pot and fry the onions until soft and golden.

   🔥 medium heat⏱ 10 min timer
2. Add the garlic and green chili and stir until fragrant.

   🔥 medium heat⏱ 1 min timer
3. Add the chicken pieces and turn them until they are no longer pink on the outside.

   🔥 medium heat⏱ 5 min timer
4. Add the baharat, cumin, turmeric, black pepper, whole spices and dried limes, and stir for 1 minute.

   🔥 medium heat⏱ 1 min timer
5. Add the grated tomato, carrot and tomato paste, and cook until the sauce darkens and thickens.

   🔥 medium heat⏱ 5 min timer
6. Pour in the water, add salt, cover and simmer until the chicken is tender and its juices run clear when the thickest part is pierced.

   🔥 low heat⏱ 40 min timer
7. Lift the chicken onto an oven tray, then measure 3 cups of broth in the pot, removing the excess or topping up with water.

   ⏱ 2 min timer
8. Roast the chicken until the skin is golden and crisp.

   ♨️ oven 220°C⏱ 15 min timer
9. Drain the rice, add it to the boiling broth and cook uncovered until the liquid drops to the level of the rice and small holes appear on the surface.

   🔥 high heat⏱ 6 min timer
10. Cover the pot tightly and cook until the rice has absorbed the broth and the grains are tender.

    🔥 low heat⏱ 20 min timer
11. Fry the almonds in 1 tbsp oil until golden, then add the raisins and stir until they plump up.

    🔥 medium heat⏱ 4 min timer

3Serving

1. Fluff the rice gently with a fork and spread it on a large serving platter.
2. Place the chicken on top and scatter over the almonds and raisins.
3. Serve with daqqus (spicy tomato sauce), yogurt and a green salad.

💡 Tips & common mistakes

• Common mistake: stirring the rice after covering the pot. It breaks the grains and makes the rice mushy — leave it covered and untouched.
• The golden ratio for soaked rice is 1½ cups of broth per cup of rice.
• Remove the dried limes before serving so they don't add bitterness if squeezed into the rice.

🔁 Substitutions

• Bone-in chicken thighs work instead of a whole chicken.
• If you have no dried lime, add the juice of half a lemon at the end of simmering the broth.