Grilled Chicken Kabsa with Bell Peppers

1.Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C).

2.In a bowl, toss the chicken chunks with 1 tablespoon olive oil, half of the minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, salt, and black pepper. Let marinate for 15 minutes.

3.Grill the chicken pieces for 4-5 minutes per side until nicely charred and cooked through. Remove from grill and set aside.

4.In a large heavy-bottomed pot or deep skillet, heat the remaining 1 tablespoon olive oil over medium heat.

5.Add the chopped onion and sauté until translucent and soft, about 5 minutes.

6.Add the remaining garlic and sauté for 1 minute until fragrant.

7.Add the sliced bell peppers and cook for 4-5 minutes until slightly softened but still vibrant.

8.Stir in the remaining spices: 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, cardamom, turmeric, and smoked paprika. Cook for 1 minute to toast the spices.

9.Drain the soaked basmati rice and add it to the pot, stirring to coat the grains with the spices and vegetables.

10.Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

11.Once the rice is cooked, gently fold in the grilled chicken pieces and lemon juice. Cover and let rest off the heat for 5 minutes to allow flavors to meld.

12.Fluff the rice with a fork and transfer to a serving platter.

13.Garnish with chopped fresh cilantro and toasted slivered almonds before serving.