Kabsa: A Yemeni Dish with Arabian Flavors

Ingredients

• 2 cups basmati rice
• 4 chicken thighs
• 1 onion. chopped.
• 2 tomatoes. chopped.
• 2 carrots. grated
• 4 cloves garlic. minced
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 4 cardamom pods
• 2 cinnamon sticks
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 4 cloves
• 1 tsp salt
• 4 cups chicken stock

Instructions

• Rinse the rice in cold water until the water runs clear. Soak the rice in water for 20 minutes.
• In a large pot. Heat some oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove from the pot and set aside.
• In the same pot. Add the onion and cook until softened. Add the garlic and cook for another minute.
• Add the tomatoes and carrots and cook for a few minutes until the tomatoes have broken down.
• Add the raisins. Almonds. Cardamom pods. Cinnamon sticks. Black peppercorns. Cumin seeds. cloves and salt. Stir to combine.
• Drain the rice and add it to the pot. Stir to coat the rice in the spice mixture.
• Add the chicken stock and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18 minutes.
• Remove from heat and let sit for 5 minutes before fluffing with a fork.
• Serve hot with the cooked chicken thighs on top.