You’ll Need
For the Chicken
8 skin-on chicken thighs
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp paprika
three-quarter tsp sea salt
For the Kabsa Rice
400g cooked basmati rice
1 small onion, finely diced
2 tbsp tomato puree
150ml chicken stock
1 dried black lime, pierced
4 cardamom pods, cracked
30g raisins
To Finish
30g toasted flaked almonds
Chopped coriander
Optional but Dangerous
Hot tomato salsa
Extra toasted almonds
Flatbread
Method
Preheat your air fryer to 195°C.
Rub the chicken with the olive oil, cumin, coriander, cinnamon, paprika and salt.
Arrange skin-side down and air fry for 10 minutes.
Turn and cook for a further 10-13 minutes until the skin is crisp.
Meanwhile, place the onion in a large heatproof dish and air fry for 4 minutes.
Stir in the tomato puree, stock, black lime, cardamom and raisins.
Air fry at 185°C for 5 minutes, then fold in the cooked rice.
Nestle the chicken over the rice and cook for a further 5 minutes.
Check the thickest thigh reaches 75°C and remove the black lime and cardamom pods.
Divide into boxes and finish with almonds and coriander.