- 1 hour 30 mins cooking time
Mix together all the ingredients for the kabsa spice mix and reserve for later.
In a large, heavy based pan, melt 25g of Lurpak® butter over a medium heat and brown half of the chicken pieces (browning time should be 7-10 minutes over a medium heat to give a good colour). Remove and add another 25g of Lurpak® butter and brown the remaining chicken pieces. Set aside
Melt down the remaining 25g Lurpak® butter and add the onions. Cook on a medium heat for 5-7 minutes until the onions soften and then add the garlic, ginger, chilli, bay leaves, cloves, cardamom and cinnamon stick. Cook for a further 1-2 minutes to release all the flavours.
Add the remaining ingredients into the pan and stir in the reserved Kabsa spice mix. Make sure the rice is covered with the stock and top the rice with the browned chicken pieces.
Cover the pan with foil or a tight-fitting lid and reduce the heat to a simmer. Cook for 20-25 minutes or until the rice and chicken are cooked through.
Leave the rice and chicken to sit in the pan for 5 minutes with the lid on and then season with the flaked almonds, parsley and serve with the lemons.