Dairy-Free Chicken Kabsa

Ingredients

• about 680 g Chicken pieces
• 2 cups Basmati rice
• 1 medium Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Kabsa spice mix
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1/4 cup Raisins
• 1/4 cup Almonds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until it is soft and translucent, about 5-7 minutes. Add the 4 minced garlic cloves and 2.54 cm of grated ginger and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 2 medium chopped tomatoes to the pot and cook, stirring occasionally, until they have softened and started to break down, about 5 minutes. Add the about 680 g chicken pieces and the 2 tablespoons of Kabsa spice mix. Cook, stirring to coat the chicken, until it is browned on all sides, about 5-7 minutes.
4. 4Pour in the 4 cups of vegetable broth and bring the mixture to a rolling boil. Stir in the 2 cups of basmati rice, making sure to scrape any browned bits from the bottom of the pot. Reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
5. 5Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
6. 6Gently fluff the rice with a fork. Stir in the 1/4 cup raisins and the 1/4 cup almonds. Serve the Dairy-Free Chicken Kabsa immediately.

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