كبسة

Instructions

1. 1 Season the chicken with kabsa spice, turmeric, and salt. Heat the oil in a large pot over medium-high heat and brown the chicken on all sides for eight minutes until deeply golden. Remove and set aside while building the aromatic base.
2. 2 Saute the diced onions in the same pot for six minutes until golden. Add the garlic and cook for one minute. Add the diced tomatoes and tomato paste, cooking for five minutes until the tomatoes break down into a thick sauce.
3. 3 Return the chicken to the pot and add the pierced dried limes and enough broth to cover the chicken. Bring to a boil, then simmer covered for thirty minutes until the chicken is fully cooked. Remove the chicken and keep warm.
4. 4 Add the soaked, drained rice to the flavoured broth. Add additional broth if needed so the liquid sits two centimetres above the rice. Bring to a boil, stir once, then reduce to the lowest heat and cover tightly for twenty minutes.
5. 5 Place the chicken on top of the rice, cover, and steam together for ten minutes. The rice should absorb all the liquid and be perfectly tender, with each grain separate and deeply flavoured by the spiced chicken broth.
6. 6 Transfer to a large platter with rice mounded in the centre and chicken arranged on top. Garnish with fried raisins and toasted almonds. Serve with a fresh tomato and cucumber salad. Kabsa is Saudi Arabia's national dish.