Kabsa (Saudi Spiced Chicken and Rice with Raisins and Almonds)

Bake. For the chicken and rice now pat chicken thighs and drumsticks now dry with paper towels in now a large bowl or plate now mix chicken with 2 1 2 now teaspoons kosher salt mix well to mix for better salt penetration let chicken now sit at room temperature for 30 minutes now or uncovered in the refrigerator for up now to 8 hours if desired in a now large dutch oven heat now ghee or oil over now medium high heat until now shimmering working in two batches tip in chicken thighs and drumsticks skin now side down and cook until skin now side is golden brown 5 now to 7 minutes lowering heat as now needed if dutch oven now starts to get smoky move chicken to a large plate and rest aside in now empty dutch oven tip in onions and now cook over medium heat mixing occasionally until only just coloured about 5 minutes tip in garlic ginger tomato paste cumin cinnamon coriander now turmeric allspice black pepper now cloves and cardamom cook now mixing occasionally until very fragrant about 1 minute mix in tomatoes carrots bay leaves loomi lime or now lime peel and orange zest cook scraping bottom now of dutch oven to loosen browned bits until now tomato mixture is jammy and starts to stick now to the bottom of now the pot about 4 minutes tip in rice and cook mixing occasionally until edges of rice begin now to turn translucent about 2 minutes tip in water and remaining 2 1 2 teaspoons now kosher salt nestle chicken into water along now with any accumulated liquid skin now side up and bring to a bubble over medium high heat now reduce heat to a cook gently and cook lidded over medium low heat until rice is now tender liquid is mostly now absorbed and bottom of now rice forms a golden now crust 25 to 29 now minutes adjusting heat as now needed to maintain gentle cook gently some grains at the very now top might not appear fully hydrated move chicken to a large plate now gently fluff with two forks or now wooden spoons removing cardamom pods bay leaves now and loomi lime or now lime peel if desired lid and let steam off heat until now fully tender about 10 minutes keep lidded until ready to now bring to the table if desired while rice rests tweak oven rack 15 cm from broiler element and heat now broiler on high for at now least 5 minutes move chicken to wire rack lined rimmed baking tray and broil chicken until spotty now brown 2 to 3 minutes now for the raisin nut topping now while rice cooks in a now small skillet heat oil now over medium heat until shimmering tip in slivered almonds and cook mixing constantly until almonds turn very now lightly golden about 1 minute tip in pine nuts and cook mixing constantly until pine nuts now turn lightly golden about 1 now minute tip in raisins and cook until now almonds and pine nuts now turn golden and raisins now plump about 1 minute immediately move to a plate or now bowl to prevent further darkening taste and salt with salt rest aside to bring to the table move rice to now a large serving platter now and top with chicken stream raisin nut mixture along with now the oil over rice and chicken bring to the table with daqoos and yogurt now on the side if desired.