For the Kabsa:

• 1 large onion, thinly sliced
• 2 tablespoons ghee, or unsalted butter
• 1-1/2 lbs. chicken thighs
• 1-1/2 teaspoons Turmeric 
• 1-1/2 teaspoons Cumin Seed, ground 
• 2 tablespoons ground Indian Garam Masala
  
• 1-1/2 teaspoons Indian Coriander Seed, ground
• 1-1/2 teaspoons Fennel Seed, ground
• 1-1/2 teaspoons Ginger Powder
• 2 medium tomatoes, seeded and chopped
• 1 cube chicken boullion and 3 cups water, or 3 cups chicken stock
• 6 small, or 3 large, whole Black Lemon (Poke a hole into each black lemon with a knife)
• 1-1/2 cups long-grain white rice
• Italian Sea Salt, to taste

For the Garnish:

• Sliced grape tomatoes
• Toasted slivered almonds
• Chopped cilantro and parsley
• Edible flower of choice

Melt ghee, or butter, in a large, heavy pot over medium-high heat. Add onion and saute until caramelized. Add chicken and brown on all sides. Add ground spices to chicken, and stir to coat.

Add tomatoes, bouillon cube and water (or chicken stock) and black lemons.

Reduce heat, cover, and simmer for 30 minutes. Add rice, cover, and cook until rice is tender and all liquid absorbed, about 20 minutes. Salt to taste.

Discard of black lemons. Serve Kabsa hot and garnish with toasted slivered almonds, grape tomatoes, cilantro and parsley for an assortment of texture.