Syrian Kabsa

Ingredients

• 2 kg chicken thighs
• 1 onion
• 1 carrot
• zest of half a lemon zest of half a lemon
• 2 sticks cinnamon stick
• 3 Indian dried limes
• 3 leaves bay leaves
• 5 cloves
• 5 cardamom pods
• 1.5 tsp salt
• 2.5 liters water
• 1 tbsp ghee
• 4 cups (650 g) rice
• 1 medium onion
• 1 red bell pepper
• 2 green bell peppers
• 1 large tomato
• 1 carrot
• 1/4 cup raisins
• 1 tbsp kabsa spice blend
• 1 tsp turmeric
• 5 tbsp vegetable oil
• 1/2 tsp salt
• from 1 1/4 cups to 1 1/2 cups, depending on the type of rice water
• 3 tbsp oil
• 1 tsp paprika
• 1 tsp kabsa spice blend
• to taste nuts
• a little olive oil
• mentioned as an option with the salad mandi sauce
• mentioned as a side dish salad

Instructions

1. In a boiling pot, add 1 tbsp ghee.
2. In the boiling pot, add 2 kg chicken thighs.
3. In the boiling pot, add 1 onion, 1 carrot, and the zest of half a lemon.
4. In the boiling pot, add 2 cinnamon sticks, 3 Indian dried limes, 3 bay leaves, 5 cloves, and 5 cardamom pods.
5. In the boiling pot, add 1.5 tsp salt.
6. In the boiling pot, stir the ingredients together until the chicken takes on some color.
7. In the boiling pot, add 2.5 liters boiling water.
8. In the boiling pot, skim off the foam from the surface when it appears.
9. In the boiling pot, cover the pot and cook the chicken over low heat for about 35 minutes.
10. In another pot, heat 5 tbsp vegetable oil.
11. In the pot, add 1 finely chopped medium onion and stir until softened.
12. In the pot, add 1 finely chopped red bell pepper and 2 finely chopped green bell peppers.
13. In the pot, add 1 finely chopped large tomato and 1 grated carrot.
14. In the pot, add 1/4 cup raisins.
15. In the pot, add 4 cups washed rice.
16. In the pot, add 1 tbsp kabsa spice blend and 1 tsp turmeric, and stir the spices into the rice.
17. In the pot, add from 1 1/4 cups to 1 1/2 cups water depending on the type of rice, following the amount stated in the description.
18. In a small bowl, mix 3 tbsp oil with 1 tsp turmeric, 1 tsp paprika, and 1 tsp kabsa spice blend.
19. In an oven tray, brush the boiled chicken with the oil-and-spice mixture.
20. In the oven, broil the chicken at 220°C using top heat only until it takes on color.
21. In a frying pan, quickly toast the nuts with 1 tbsp ghee, then remove them before they become too dark.
22. On a serving platter or tray, spread out the rice.
23. On a serving platter or tray, place the grilled chicken over the rice.
24. On a serving platter or tray, sprinkle the nuts over the top.