How to make Kabsa

Ingredients

• 1.5 kg chicken pieces (thighs and legs), or 1 whole chicken cut into 8
• 3 tablespoons oil or ghee
• 2 onions, chopped
• 4 cloves garlic, crushed
• 2 tomatoes, chopped, and 2 tablespoons tomato paste
• 2 carrots, grated
• 1 dried black lime (loomi), pierced with a knife, or the peel of half a lemon
• 4 cardamom pods, 4 cloves, 1 cinnamon stick and 2 bay leaves
• 1 teaspoon each of ground black pepper, cumin and coriander, and 1/2 teaspoon turmeric
• 500 g basmati rice, rinsed and soaked for 20 minutes
• 1 litre hot water or chicken stock, and salt
• A handful of raisins and toasted flaked almonds, to serve

Method

1. Heat the oil in a large, heavy pot and fry the onions until golden. Add the garlic, then the chicken, and brown it on all sides.
2. Stir in the tomatoes, tomato paste, carrots, dried lime and all the spices, and cook for 5 minutes.
3. Pour in the hot water or stock, add 2 teaspoons of salt, cover and simmer for 35 to 40 minutes, until the chicken is cooked through. Lift out the chicken and keep it warm (you can brown it under a hot grill for a few minutes).
4. Drain the rice and stir it into the broth. There should be about 2 cm of liquid above the rice; add a little water if needed. Bring to the boil, then cover tightly and cook on the lowest heat for 20 to 25 minutes, until the rice is tender.
5. Spoon the rice onto a large platter, lay the chicken on top and scatter over the raisins and almonds. Serve with a green salad and a spicy tomato sauce such as dakkous.