Chicken Kabsa with Golden Rice, Raisins & Almonds

Per serving

Calories

1,083

Protein

57 g

Carbs

108 g

Fat

47 g

Fibre

7 g

Vitamins and minerals, % of a day’s needs

• Iron30%
• Vitamin D1%
• B1263%
• Zinc52%
• Magnesium35%
• Omega-317%
• Folate13%
• Calcium10%
• Potassium29%
• Vitamin C11%
• Vitamin A63%
• Riboflavin53%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 500 g Chicken thighs (bone-in)
• 180 g Rice
• 140 g Onion
• 100 g Carrot
• 30 g Tomato paste
• 40 g Raisin
• 30 g Almonds
• 18 ml Vegetable oil
• 4 whole Green cardamom pods
• 2 g Cinnamon
• 3 g Turmeric
• 1.5 tsp Salt

Method

1. 1

   Chop the 140g of onion and grate the 100g of carrot. Pat the 500g of bone-in chicken thighs dry so they will colour rather than steam.

2. 2

   Toast the 30g of almonds in a dry pan over medium heat for 3 minutes, shaking often, until they smell nutty and have gone a shade darker. Tip them straight out of the pan so they stop cooking.

3. 3

   Heat the 18ml of vegetable oil in a wide pot over medium-high heat and brown the chicken thighs skin side down for 6 minutes, then turn them for 2 minutes more. Lift them onto a plate.

4. 4

   Lower the heat to medium, add the onion and carrot to the same pot and cook for 6 minutes until softened. Stir in the 30g of tomato paste, the 4 green cardamom pods, 2g of cinnamon, 3g of turmeric and 1.5 teaspoons of salt and cook for 1 minute more, until the paste darkens.

5. 5

   Return the chicken with 600ml of water, bring to a boil, then cover and simmer over low heat for 20 minutes, until the meat pulls easily from the bone. Lift the chicken out again.

6. 6

   Rinse the 180g of rice, stir it into the pot with the 40g of raisins, and simmer covered over low heat for 14 minutes until the grains are tender and the liquid is absorbed. Sit the chicken back on top, scatter the toasted almonds over and divide between 2 plates.