Kabli

Savor the rich flavors of Kabli, a fragrant Afghan dish featuring tender chicken thighs simmered with aromatic spices and served over fluffy basmati rice. Ideal for a comforting weeknight dinner or a special gathering with loved ones.

• 2 cups basmati rice
• 500 grams chicken thighs
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 4 cups water
• Salt to taste salt
• 1 tablespoon vegetable oil

Method

1. 1

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.

2. 2

   Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.

3. 3

   Add the chicken thighs to the pot and cook until they are browned on all sides.

4. 4

   Stir in the cumin, coriander, turmeric, and salt. Mix well to coat the chicken in the spices.

5. 5

   Pour in the water (or chicken stock) and bring to a boil. Reduce heat and let it simmer for about 10 minutes.

6. 6

   Add the soaked basmati rice to the pot, ensuring it is evenly distributed. Cover the pot and cook on low heat for 20 minutes, or until the rice is tender and has absorbed the liquid.

7. 7

   Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing the rice with a fork.

8. 8

   Serve hot, garnished with fresh herbs or nuts if desired.