- Mix the Kabsa spices together and set aside
- Heat the butter in a large pot. Add the
onions and garlic and cook for 5 minutes.
Add the chicken pieces and brown them.
Mix in the tomato puree. Add the tinned
tomatoes, carrots, cloves, nutmeg, cumin,
coriander, kabsa spices and salt and pepper.
Cook for 3 minutes then add the chicken
stock. Bring to a boil and then reduce to a
simmer for 30 minutes.
- Stir in the rice. Cover and simmer for
15 minutes until rice is cooked. Add the
raisins and more hot water if needed.
Cook for a further 10 minutes. Transfer the
rice to a large serving dish and arrange the
chicken on top. Garnish with the almond
slices and extra raisins and serve.
To save time, you can buy a readymade
Kabsa Spice Mix.