Tunisia-Chicken kabsa

Instructions

1. Wash and soak the rice in cold water for 45 minutes.
2. In a big pot, add the 1/3 cup of vegetable oil, chopped onion and ginger. Fry on medium heat until brown.
3. Add the chicken and brown it on both sides.

4. Add the cardamom powder, cinnamon powder, clove powder, dried lime, bay leaf, salt, and pepper and mix well.

5. Add the tomato paste and the chopped tomatoes and cook until the oil rises to the top. Add 1 litre – 4 cups of water, cover and let the chicken cook for 25 minutes on medium-high heat.
6. In the meantime, fry the raisins until plump and brown in a little bit of oil, drain and keep them aside. Then do the same thing with the almonds. Keep aside.
7. Once the chicken is cooked, remove it from the pot and put it in a baking pan. Broil it in a hot oven for 5 to 10 minutes. Keep aside.
8. Drain the rice and put it in the pot from where you removed the chicken. Add the shredded carrots and mix well.
9. Cover with a clean tea towel and then cover with a lid (this will prevent the steam from evaporating too quickly). Cook the rice for 20-25 minutes on medium heat.
10. Serve the rice topped with the chicken and the roasted almonds and raisins.