Kabsa Spiced Chicken and Rice

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 2 cups long-grain basmati rice
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp Kabsa spice blend
– 1/4 cup rich extra virgin olive oil
– 4 cups homemade chicken broth
– 1/4 cup golden raisins
– 1/4 cup toasted slivered almonds
– 1/4 cup freshly chopped parsley
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat 1.5 lbs bone-in, skin-on chicken thighs completely dry with paper towels.

2. Season chicken thighs generously with 1 tsp fine sea salt and 1/2 tsp freshly cracked black pepper.

3. Heat 1/4 cup rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.

4. Place chicken thighs skin-side down and cook for 6-8 minutes until skin is golden brown and crispy.

5. Flip chicken and cook for 4 more minutes, then transfer to a plate.

6. Add 1 large yellow onion, thinly sliced to the pot and cook for 5 minutes until softened.

7. Stir in 3 cloves fresh garlic, minced and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant. 8. Add 2 tbsp Kabsa spice blend and toast for 30 seconds to release oils.

9. Pour in 4 cups homemade chicken broth, scraping up any browned bits from the bottom.

10. Return chicken thighs to the pot, bring to a boil, then reduce heat to low.

11. Cover and simmer for 25 minutes until chicken is cooked through.

12. Remove chicken and stir in 2 cups long-grain basmati rice.

13. Return chicken to pot, cover, and cook for 18 minutes over low heat.

14. Remove from heat and let stand covered for 10 minutes to steam.

15. Fluff rice with a fork and stir in 1/4 cup golden raisins.

16. Garnish with 1/4 cup toasted slivered almonds and 1/4 cup freshly chopped parsley. Perfectly cooked basmati rice absorbs all the spiced broth while remaining separate and fluffy. The chicken stays incredibly moist from the steam finish, with crispy skin adding textural contrast. Serve family-style straight from the pot, topped with extra toasted nuts for crunch.