Saudi Chicken Kabsa (Soy-Free)

Ingredients

• 8 pieces Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomato
• 4 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Vegetable oil (sunflower or canola)
• 2 tablespoons Kabsa spice blend (ensure soy-free)
• 6 whole Cardamom pods
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 2 whole Dried lime (loomi)
• 4 cups Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Raisins (optional)
• 0.25 cup Almonds (optional)

Instructions

1. 1Rinse the basmati rice thoroughly and soak for 30 minutes.
2. 2In a large pot, heat the vegetable oil over medium heat.
3. 3Add the chopped onion and sauté until golden brown.
4. 4Add the minced garlic and grated ginger and sauté for another minute.
5. 5Add the diced tomatoes and cook until softened.
6. 6Add the chicken pieces and brown on all sides.
7. 7Stir in the Kabsa spice blend, cardamom pods, cinnamon stick, bay leaves, and dried lime.
8. 8Pour in the chicken broth, salt, and black pepper. Bring to a boil.
9. 9Reduce heat, cover, and simmer for 20 minutes, or until the chicken is nearly cooked through.
10. 10Drain the soaked rice and add it to the pot. Stir gently.
11. 11Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for another 20 minutes, or until the rice is cooked and the liquid is absorbed.
12. 12If using, garnish with raisins and almonds before serving.

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