Spiced Chicken and Rice Dish Kabsa

Rinse basmati rice thoroughly under cold water until water runs clear, then soak in fresh water for 30 minutes. Drain well before use.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chicken pieces to the pot and brown them on all sides. Stir in the tomato paste, Kabsa spice mix, salt, and dried limes. Cook for 2-3 minutes, stirring constantly to coat the chicken and toast the spices.

Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the chicken is almost cooked through.

Carefully remove the chicken pieces from the pot and set them aside. Increase the heat to bring the broth to a gentle boil, then add the drained basmati rice, ensuring it's evenly submerged in the liquid.

Reduce the heat to the lowest setting, cover the pot tightly again, and cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.

While the rice cooks, you can lightly grill or pan-fry the chicken pieces for a crispy skin, or simply return them to the pot on top of the rice for the last 5 minutes of cooking. Once done, fluff the rice with a fork, arrange the chicken on top, and serve immediately.