Heat up a pan and add a splash of oil.
Add the chopped onions to the pan and sauté them until they start to turn light brown.
Add the whole spices to the onion and roast them for about 2 minutes.
Add the chicken and let the skin get slighty golden brown (around 4 minutes).
Add boiling water to the pot, until everything is covered.
Let it cook for 35 minutes.
After 35 minutes, add the tomatoes and the powder spices.
Let it cook for another 15 minutes. In the meanwhile, preheat the oven to 200 degrees Celcius on low grill.
Place the chicken on a oventray covered with baking paper.
Strain the broth with another pot underneath.
Put the chicken in the oven until the skin has a nice brown colour (around 10-15 minutes).
Cook the rice along with 4 (coffee)cups of the broth for about 10-15 minutes, or until the sauce has been absorbed.
Serve the kabsa with some roasted almonds and chopped parsley.
