Classic Chicken Kabsa with Basmati Rice

1.Preheat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil.

2.Sauté the sliced onions until golden brown, about 8 minutes. Add the minced garlic and cook for 1 minute until fragrant.

3.Add the chicken pieces to the pot. Brown on all sides for 6-8 minutes, turning occasionally.

4.Stir in the diced tomatoes, grated carrots, and tomato paste. Cook for 3-4 minutes until the tomatoes soften.

5.Add the cinnamon stick, whole cloves, cardamom pods, bay leaves, and all ground spices (cumin, coriander, turmeric, black pepper, allspice, ground cinnamon, ground cardamom, paprika, nutmeg, cayenne). Stir to coat the chicken and vegetables in the spices.

6.Pour in 4 cups of water or chicken broth. Add 1 tablespoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is nearly cooked through.

7.Remove the chicken pieces and set aside on a plate. Strain out the whole spices (cinnamon stick, cloves, cardamom pods, bay leaves) from the broth, if desired, for a smoother texture.

8.Add the soaked and drained basmati rice, raisins, and half of the slivered almonds to the pot. Stir gently to distribute evenly.

9.Nestle the chicken pieces back into the rice mixture. Cover tightly and cook on low heat for 20-25 minutes, or until the rice is fluffy and the liquid is absorbed. Avoid lifting the lid during cooking.

10.Meanwhile, toast the remaining slivered almonds and pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside.

11.Once the rice is cooked, let the pot rest off the heat for 10 minutes before fluffing the rice gently with a fork.

12.Transfer the Kabsa to a large serving platter. Arrange the chicken pieces on top of the rice. Sprinkle with toasted nuts and chopped cilantro or parsley.

13.Serve hot with lemon wedges on the side.