Chicken Kabsa with Rice

Ingredients:

Add the oil and onions to a medium-sized pot set over medium heat. Season with salt & cook until the onions are translucent (8-10 mins).
Add ginger, tomato paste, carrots, kabsa masala, turmeric, cardamom pieces, cinnamon sticks, ground cinnamon, dried lemons/limes, black pepper, and salt. Cook until carrots soften (3-4 mins).
Add the canned diced tomatoes, rice, and vegetable stock. Bring to an even boil, give it a gentle stir, cover, and reduce to the lowest heat setting. Cook until the rice fully absorbs the water (10-15 mins)
Uncover, place a clean kitchen towel or paper towel under the lid, and cover again. Allow to continue fluffing for another 10 minutes.
Cook your Thryve Kabsa Chunks, preheat 1tsp of oil in a non-stick pan over medium heat. Add 75g of Thryve Kabsa Chunks and cook for 4 minutes, stirring frequently. Add 2tbsp of water and continue to cook for another 1-2 minutes, until water has absorbed completely.
Give the rice a gentle stir and transfer to a serving platter. Top with your Thryve Plant-Based Chicken Kabsa Chunks, and garnish with your choice of toasted nuts, chopped parsley, golden raisins, and/or pomegranate.