kabse

Heat a little olive oil in a large pot over medium-high heat and brown the chicken for 5–6 minutes, turning. Add a stock (Maggi) cube and enough water to cover, bring to a boil, then cover and simmer over low heat for about 30 minutes, until the chicken reaches 74°C (165°F).

In another pot, heat a little oil over medium heat, add all the chopped vegetables and cook, stirring often, for 8–10 minutes until soft and lightly caramelised.

Add the rinsed rice, raisins and spices to the vegetables and stir for 1 minute. Add 2½ cups of water, bring to a boil, then cover and simmer over low heat for 15–20 minutes until the rice is tender and the water is absorbed.

Heat the oven to 200°C (180°C fan) / 400°F. Spread the rice in an ovenproof dish, lay the drained chicken on top and bake uncovered for 15–20 minutes, until the chicken is golden and the rice is piping hot.