Chicken Kabsa with Dates and Almonds

Instructions

1. 1

   Rinse the 85 g of dry long-grain white rice. Weigh 190 g of raw boneless chicken thigh meat and cut it into 4 cm pieces. Slice the 70 g of onion, grate the 60 g of carrot and chop the 150 g of tomato.

2. 2

   Prepare the spices: 0.5 g of cumin, 0.5 g of ground coriander, 0.3 g of cinnamon, 0.2 g of ground cardamom and a pinch of pepper.

3. 3

   Heat the 12 g of oil in a small Dutch oven and brown the chicken for 8 minutes. Add the onion and spices, then cook for 4 minutes, stirring.

4. 4

   Add the tomato and 300 ml of water, cover and simmer for 20 minutes. Lift out the chicken. Measure the sauce liquid in a jug, keep 190 ml for the rice and set the rest aside.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.