Chicken Kabsa

_{Step 1/4}

Prepare the Chicken

• 150g Chicken Breast
• 1 tsp Olive Oil
• 1/4 tsp Ground Coriander
• 1/4 tsp Ground Turmeric
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Smoked Paprika

In a bowl, combine the chicken pieces with olive oil, ground coriander, ground turmeric, ground cinnamon, smoked paprika, and salt to taste. Mix well to coat the chicken. Let it marinate for 15-20 minutes (optional overnight for better flavor).

_{Step 2/4}

Cook the Chicken

• 1 tsp Olive Oil

In a non-stick skillet, heat olive oil over medium heat, add the marinated chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

^{Step 3/4}

Prepare the Rice

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1/2 Roma Tomato
• 1 Garlic Clove
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Turmeric
• 1/4 tsp Ground Cardamom
• 1/4 tsp Ground Allspice
• 1 tsp Tomato Paste
• 50g Basmati Rice
• 150mL Chicken Broth

In the same skillet, add olive oil and sauté the chopped onion until translucent. Add the chopped tomato and cook for another 2-3 minutes until the tomato has softened and stir in the minced garlic, ground cumin, ground turmeric, ground cardamom, ground allspice. Cook for 1 minute until fragrant. Add the tomato paste and stir well to combine, cooking for another minute. Add the basmati rice and stir to coat the rice with the spice mixture. Pour in the chicken broth, season with salt to taste, and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

_{Step 4/4}

Combine and Serve

• 10g Raisins
• 5g Slivered Almonds

Once the rice is cooked, fluff it with a fork and gently mix in the cooked chicken pieces. Garnish with raisins, toasted slivered almonds, and fresh cilantro or parsley if desired. Serve hot.