Gluten-Free Chicken Kabsa

Ingredients

• about 680 g Chicken Thighs
• 2 cups Basmati Rice
• 2 tbsp Tapioca Flour
• 1 medium Onion
• 2 medium Tomato
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Kabsa Spice Mix
• 2 tbsp Olive Oil
• 4 cups Chicken Broth
• 1/4 cup Raisins
• 1/4 cup Almonds

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

Instructions

1. 1Prepare your ingredients: Peel and finely chop the 1 medium onion. Peel and mince the 4 cloves garlic. Peel and mince the 2.54 cm ginger. Cut the about 680 g chicken thighs into 3.81 cm pieces. Rinse the 2 cups basmati rice under cold water until the water runs clear, then drain well. In a small bowl, whisk together the 2 tbsp tapioca flour with 2 tbsp of the chicken broth until smooth.
2. 2In a large heavy-bottomed pot, heat the 2 tbsp olive oil over medium-high heat (about 204.4°C/200°C). Add the 1 medium chopped onion and cook, stirring occasionally, until it is golden brown, about 5-7 minutes.
3. 3Add the 4 cloves minced garlic and 2.54 cm minced ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the about 680 g chicken thigh pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Sprinkle the 2 tbsp kabsa spice mix over the chicken and stir to coat.
5. 5Add the 2 medium chopped tomatoes to the pot and cook, stirring, for 5 minutes until they begin to soften.
6. 6Add the 2 cups basmati rice and the 4 cups chicken broth to the pot. Stir everything together. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot tightly and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid during this time.
7. 7While the rice is simmering, place the browned chicken pieces from the pot onto a baking sheet. Drizzle the tapioca flour mixture evenly over the chicken pieces. Bake in a preheated oven at 190°C for 15 minutes, or until the chicken is cooked through and the coating is set. The internal temperature of the chicken should reach 74°C.
8. 8Once the rice is cooked, remove the pot from the heat. Gently stir in the 1/4 cup raisins. Let the pot stand, covered, for 5 minutes to allow the flavors to meld.
9. 9Serve the chicken kabsa hot, garnished with the 1/4 cup almonds.

Substitutions

Related Guides