Gluten-Free Chicken Kabsa

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Basmati rice
• 2 tbsp Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 tbsp Kabsa spice mix
• 4 cups Chicken broth
• 2 leaves Bay leaves
• 4 pods Cardamom pods
• 1 stick Cinnamon stick
• 1/4 cup Raisins
• 1/4 cup Almonds

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and cook for another minute until fragrant.
4. 4Stir in the tomato paste and Kabsa spice mix and cook for 2 minutes.
5. 5Add the chicken thighs and brown on all sides.
6. 6Pour in the chicken broth, add the bay leaves, cardamom pods, and cinnamon stick.
7. 7Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until chicken is cooked through.
8. 8Remove the chicken from the pot and set aside. Shred the chicken.
9. 9Add the rice to the pot and stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
10. 10Fluff the rice with a fork. Stir in the raisins and almonds.
11. 11Serve the rice topped with the shredded chicken.

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