Saudi Chicken Kabsa (Dairy-Free)

Ingredients

• 1.5 lbs Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 large Onion
• 4 medium Tomatoes
• 2 tablespoons Tomato paste
• 4 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Kabsa spice mix
• 4 whole Cardamom pods
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 3 tablespoons Vegetable oil
• 4 cups Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Almonds (slivered)
• 2 tablespoons Raisins

Instructions

1. 1Rinse the basmati rice and soak for 30 minutes.
2. 2Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
3. 3Add minced garlic and grated ginger, and sauté for another minute.
4. 4Add the chicken pieces and brown on all sides.
5. 5Stir in the tomato paste, chopped tomatoes, kabsa spice mix, cardamom pods, cinnamon stick, and bay leaves.
6. 6Pour in the chicken broth, add salt and pepper, and bring to a boil.
7. 7Reduce heat, cover, and simmer for 20 minutes, or until the chicken is almost cooked through.
8. 8Drain the soaked rice and add it to the pot. Stir gently to combine.
9. 9Bring the mixture to a boil again, then reduce heat to low, cover, and simmer for another 20 minutes, or until the rice is cooked and the liquid is absorbed.
10. 10Garnish with slivered almonds and raisins before serving.

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