Chicken Kabsa

• ‎1/3 cup vegetable oil ‎
• ‎2 cups diced onions‎
• ‎½ tsp grated ginger‎
• ‎800g chicken pieces ‎
• Salt to taste ‎
• ‎½ tbsp orange or lemon zest
• ‎½ tbsp ground black pepper ‎
• ‎2 cardamom pods, crushed ‎
• ‎2 dried lemons‎
• ‎2 cinnamon sticks‎
• ‎3 cloves‎
• ‎1 tbsp tomato paste‎
• ‎2 cups finely diced tomatoes‎
• ‎1 ½ cups Basmati rice, soaked ‎
• ‎1 ½ cups shredded carrots ‎
• To garnish:‎
• Fried raisins, as desired
• Fried nuts (Almonds, pine nuts, cashew nuts), as desired ‎

In a pot, heat oil and fry onions and ginger on medium-high heat. Cook until brown.‎

Add chicken pieces and cook until golden brown from all sides.‎

Add the salt, orange zest, black pepper, cardamom, cinnamon sticks, dried lemon, cloves, ‎tomato paste and diced tomatoes and cook for a few minutes. ‎

Add 4 cups of water and cook the chicken, covered, on medium heat. Remove chicken from the ‎stock and put in a baking pan. Broil for 5-10 minutes in a hot oven. ‎

Meanwhile, add rice and carrots to the pot. Cover with a clean towel to absorb extra moisture ‎and put the cover on top. Cook for 20 minutes on low heat.‎

Serve rice and chicken, topped with fried nuts and raisins. ‎