Light Classic Chicken Kabsa

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs mostly clear, then soak it for 20 minutes and drain well.

2. 2

   Cut the chicken breast into large bite-sized pieces. Finely chop the onion, dice the tomato, grate or finely dice the carrot, and mince the garlic.

3. 3

   Heat the olive oil in a large heavy pot over medium heat. Add the almonds and toast for 1–2 minutes until lightly golden, then remove and set aside.

4. 4

   In the same pot, add the chopped onion and cook for 4–5 minutes until softened and lightly golden.

5. 5

   Add the garlic and kabsa spice mix, then stir for 30–45 seconds until fragrant.

6. 6

   Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until the outside is lightly sealed.

7. 7

   Stir in the tomato paste, diced tomato, and carrot. Cook for 3–4 minutes until the tomato softens and the mixture becomes rich and aromatic.

8. 8

   Pour in the low-sodium chicken stock and bring to a gentle boil.

9. 9

   Add the drained rice and raisins, then stir gently once to distribute everything evenly.

10. 10

    Reduce the heat to low, cover the pot tightly, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

11. 11

    Turn off the heat and let the kabsa rest, covered, for 10 minutes.

12. 12

    Fluff the rice gently with a fork, garnish with the toasted almonds, and serve warm.