Creating Authentic Arabic Chicken and Rice (Kabsa) is simple if you follow these steps closely:

1. Marinate the Chicken: In a bowl, mix cumin, coriander, cardamom, cinnamon, black pepper, and salt. Rub this spice mixture evenly over the chicken thighs. Set aside for at least 30 minutes for flavor infusion.

2. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.

3. Sauté Onion: Once hot, add the chopped onion and sauté until translucent and lightly golden.

4. Add Garlic and Tomatoes: Stir in the minced garlic and chopped tomatoes. Cook for 3-4 minutes until the tomatoes soften.

5. Tomato Paste: Add the tomato paste and mix well, allowing it to cook and combine for another 2-3 minutes.

6. Brown the Chicken: Place the marinated chicken thighs in the pot, skin side down. Sear them until they are golden brown, about 5 minutes on each side.

7. Add Broth and Spices: Pour in the chicken broth, adding bay leaves and any remaining spices. Bring to a gentle boil.

8. Combine Rice: Rinse the rice under cold water until the water runs clear. Add the rice to the pot, ensuring it’s submerged in the broth.

9. Simmer: Reduce heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the rice is tender and all liquid is absorbed.

10. Rest: Once done, remove the pot from heat and let it rest for about 10 minutes with the lid on.

11. Fluff and Serve: Carefully fluff the rice with a fork and allow the chicken to sit for a moment. Garnish with fresh cilantro or parsley.