Cut the chicken in center and marinate with 20g of the MAGGI® Khaleeji Seasoning. Let sit for a few minutes.
In a pot, heat oil and sauté the whole spices, ginger and garlic, onion until fragrant.
Add in chopped tomato and continue to cook.
Place the chicken in the pot and sear before taking out.
Cover the chicken in a paste made with the remaining MAGGI® Khaleeji Seasoning and tomato paste and bake for 30-35 minutes at 185 degrees Celsius.
To the pot, add in julienne carrots and soaked rice with some water.
Bring the rice to a boil, then lower the heat, cover the pot with aluminum foil and the lid, and let simmer for 12 minutes.
To serve, place the glazed chicken on top of a bed of the kabsa rice.
