Chicken Kabsa

Ingredients

• •2 lbs chicken thighs or breasts
• •2 cups basmati rice
• •4 cups chicken broth (gluten-free)
• •1 large onion, sliced
• •3 tbsp vegetable oil
• •2 tsp cumin seeds
• •1 tsp coriander seeds
• •4 cardamom pods
• •2 bay leaves
• •1 tsp turmeric
• •to taste salt and pepper
• •¼ cup tomato paste

Directions

1. 1Heat 2 tbsp oil in a large pot and brown the chicken pieces on all sides with salt and pepper, then remove and set aside.
2. 2In the same pot, fry the sliced onion until golden and crispy, then remove half and reserve for garnish.
3. 3Add tomato paste to the remaining onions and cook for 1 minute, then add cumin, coriander, cardamom, and bay leaves.
4. 4Return the chicken to the pot, add the chicken broth, and simmer covered for 20 minutes until chicken is cooked through.
5. 5Remove the chicken from the broth and shred or cut into pieces.
6. 6Rinse the basmati rice and add it to the broth with the remaining 1 tbsp oil and turmeric, stirring once.
7. 7Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed.
8. 8Fluff the rice with a fork, top with shredded chicken and reserved crispy onions, and serve.

💡 Toast whole kabsa spices briefly before adding liquid if time allows; their aroma carries through the rice more clearly.

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