Ingredients

• 2 cups basmati rice, soaked · 3 tbsp olive oil
• 1 onion · 4 garlic · 1 tsp ginger
• 3 tbsp tomato paste · 3 tomatoes · 2 carrots, grated
• 1 lb chicken thighs + 1 lb drumsticks
• 3 cups water · 1 tbsp salt · zest of 1 orange · 2 loomi, pierced
• ½ cup almonds · ½ cup raisins
• Spice blend: 1 tsp each paprika, pepper, cardamom, cinnamon, cumin, coriander; ½ tsp each nutmeg, cloves

Method

1. Sauté the onion until golden, then add the garlic, ginger, tomato paste and spice blend for a minute.
2. Add the tomatoes and carrots and cook to a paste, then add the chicken.
3. Add water, salt, zest and loomi; simmer 30 minutes, then remove the chicken.
4. Add the rice to the broth, boil, then cover and cook on low 20 minutes.
5. Broil the chicken 10–12 minutes and toast the almonds and raisins. Mound the rice and top with nuts and chicken; serve with daqoos.