A signature Gulf dish, kabsa layers rice cooked with a special spice blend and oven-roasted chicken. Dried fruit and toasted nuts make it a favorite for entertaining.
Rub the chicken thighs with the kabsa spice blend and salt. Let stand at room temperature for 20 minutes.
Arrange the chicken on a baking sheet and roast in an oven preheated to 200°C / 390°F for 35–40 minutes, until browned on top.
Sauté the onion in oil over medium heat until tender. Add the grated tomato and cook for another 5 minutes.
Add the rice and sauté, stirring, for 2 minutes. Pour in the chicken broth, cover, and cook over low heat for 18–20 minutes, until the rice is tender.
Spread the rice on a large platter, top with the roasted chicken, and sprinkle with raisins and almonds. Serve hot.
Store in a sealed container in the refrigerator for 3 days. When reheating, sprinkle a few drops of water over the rice and warm it in the microwave or over steam to keep it from drying out.
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