The Middle East’s most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

Instructions

To make the stock:

1. Place a pot on the stove on medium heat and add the oil
2. Dice your 2 onions into a medium dice and add to the pot
3. Saute for 5 minutes until softened, then add the spices, salt and tomato paste
4. Fry for 2-3 minutes more then add the chicken, stir to combine well
5. Add the chopped tomatoes, garlic and water. Bring to a boil then reduce to a simmer and let it sit on medium-low heat for 25 minutes
6. Remove the chicken when the time is up and strain the stock from any pieces

To make the rice:

1. Slice the onions into thin strips
2. Place your oil in the pot on medium heat and add your whole spices. Toast for a few minutes until fragrant
3. Add in the onion and mix with the spices, then deglaze the pot with some water
4. Saute the onions for 5-8 minutes until completely softened
5. Add the tomato paste and salt, then wash the rice and add it
6. Flatten the rice, then pierce the chillies and add them to the pot
7. Add stock to the pot until the rice is barely covered (Save some stock for the chicken)
8. Bring to a boil for a couple of minutes until the stock is absorbed, then turn the heat down to low
9. Cover and let steam for 20 minutes

To make the topping:

1. Soak the sultanas and raisins for about 1 hour
2. Shred your carrots
3. Toast the nuts for around 3-5 minutes until golden
4. Add the oil to a pot and fry the onions until a very dark brown colour
5. Mix together all the ingredients

To finish the dish:

1. Glaze the chicken pieces with the stock, then bake at 180c or 350f for 15-20 minutes
2. Add the topping onto the rice in the pot once it has cooked, and allow to steam for an additional 5 minutes
3. Remove the topping from the pot once wilted and fluff the rice up with a fork

To plate:

1. Add a layer of rice to a platter
2. Add plenty of the topping to the rice
3. Place the chicken and chillies on the rice
4. Garnish with parsley and more nuts