Musakhan Chicken Kabsa

Sauté the red onion in olive oil over medium heat with the salt, black pepper, cumin, and sumac, stirring until softened and beginning to wilt.

Add the chicken, pomegranate molasses, water, bay leaves, mastic, and cardamom, then gently turn the chicken until evenly coated with the onion and spice mixture.

Cover the pot and cook the chicken with the onions over medium-low heat for 30 minutes, until partially cooked and a rich broth has formed.

Remove the cardamom pods, then transfer the chicken to a baking tray. Brush it with olive oil and season with a pinch each of salt, black pepper, and sumac, ready for baking.

. Use the oven's bake setting.

Add the basmati rice to the broth remaining in the pot along with the salt, sumac, and stock powder. Stir gently to distribute the seasonings evenly.

Add enough water for the liquid to rise about 2 cm above the rice, then cook uncovered over medium-high heat until the surface is dry.

. Use low heat.

Remove the lid and gently fluff the rice to separate and aerate the grains, until it goes from clumped to light and fluffy.

Leave the rice uncovered to allow the excess steam to escape and the grains to separate fully without drying out.

Sauté the red onion in olive oil in a skillet over medium heat, stirring until soft and wilted without burning.

Spread the rice on a serving platter and arrange the chicken on top. Garnish with the softened onions, fried pine nuts, and fried almonds, then serve hot.