Chicken kabsa

Method

1. 1 Sauté the onions with garlic, cardamom, and cinnamon for 5 minutes to release their aroma.
2. 2 Sear the chicken thighs for 6 minutes on each side, then add tomatoes, tomato paste, carrots, lemon zest, cumin powder, and coriander powder.
3. 3 Pour enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 30 minutes; remove the chicken and set aside.
4. 4 Rinse the basmati rice, add it to the broth, and cook for 20 minutes until the water evaporates and the rice grains are fluffy.
5. 5 Bake the chicken again at 220°C for 10 minutes until the skin is golden brown, then arrange it on top of the rice and sprinkle with roasted almonds.

With an appliance

• Pressure cooker 55 min

  Replace step 3: cook the chicken under high pressure for 8 minutes, then let it rest for 7 minutes; this reduces cooking time by about 15 minutes, resulting in tender chicken thighs without the need for constant monitoring. The rice from step 4 and the skin browning process from step 5 can still be done after opening the lid.