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Kabsa

Ingredients

4 on the bone and skin on chicken thighs
4 on the bone and skin on chicken legs
¼ cup oil
8 Supreme Black Peppercorns
2 2 inch Supreme Cinnamon Sticks
4 Supreme Cloves
4 Supreme Green Cardamom
2 Supreme Bay leaves
1 large onion, finely chopped
1 tsp Supreme Garlic and Ginger Paste
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Cinnamon Powder
½ tsp Supreme Garam Masala
¼ tsp Supreme Green Cardamom Powder
Salt to taste
1 tbsp tomato paste
½ tin Supreme Chopped Tomatoes
2 cups Supreme Basmati Rice, soaked in cold water for 30 minutes then drained
4 cups water
1 medium carrot, grated

Garnish:
½ cup
½ cup Supreme Golden Sultanas
½ cup Supreme Almond Flakes

Method

Place a large pot over medium-high heat, add oil, whole spices (black peppercorns, cinnamon sticks, cloves, green cardamom, and bay leaves) and onions, and fry until golden brown. Add garlic and ginger paste and cook for a few minutes then add chicken and brown on both sides. Add cumin powder coriander powder, coarse black pepper, cinnamon powder, salt, garam masala and cardamom powder, mix well and cook for 2 minutes. Stir in tomato paste and tomato tin and cook until the oil separates. Add 4 cups of water and salt (if needed) and bring to a boil then reduce heat and simmer for 15- 20 minutes or until chicken is fully cooked. Using a slotted spoon remove chicken a place on a lined baking tray, cover and set aside. Measure the broth, 3 ½ cups will be needed. If the broth is not enough then you can add some water. Bring broth to a boil over medium-high heat and check for seasoning. Then add drained rice and grated carrots, and stir well. cook uncovered on medium-high till the water reduces then reduce to low, cover and steam for 20-25 minutes. In the meantime uncover chicken and broil in a hot oven for 5 to 10 minutes and set aside. In a frying pan, heat ½ cup oil and fry golden sultanas and almond flakes until golden brown and set aside. Serve immediately with rice topped with the chicken. Garnish with fried almonds and golden sultanas.

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