Gluten-Free Chicken Kabsa

Instructions

1. 1Rinse the 3 cups of Basmati rice in a fine-mesh sieve under cold water until the water runs clear, then set aside to drain.
2. 2Heat the 3 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large Onion, chopped, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the 4 cloves Garlic, minced, and the 1 tablespoon Ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tablespoons Tomato paste and the about 410 g can Canned diced tomatoes. Cook, stirring, for 2-3 minutes, allowing the flavors to meld.
5. 5Add the 2 tablespoons Kabsa spice mix, 6 pods Cardamom pods, lightly crushed, 2 leaves Bay leaves, and 1 stick Cinnamon stick to the pot. Stir well to coat the ingredients and cook for 1 minute until fragrant.
6. 6Add the about 910 g Chicken pieces to the pot and sear on all sides until lightly browned, about 2-3 minutes per side.
7. 7Pour in the 6 cups Chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the chicken is nearly cooked through.
8. 8Carefully remove the chicken pieces from the pot and place them on a plate. Add the rinsed 3 cups Basmati rice to the pot with the broth mixture. Increase the heat to medium (176.7°C / 175°C) and bring the rice to a gentle simmer.
9. 9Once simmering, reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. While the rice cooks, shred the chicken meat from the bones and skin, discarding the bones and skin.
10. 10When the rice is cooked, gently stir in the shredded chicken, the 1/2 cup Raisins, and the 1/4 cup Almonds, slivered. Stir in the 1 teaspoon Salt and 1/2 teaspoon Black pepper. Serve hot.

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