Kabseh Chicken (Kabseh bi Djej)

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces

1/4 cup vegetable oil

2 medium onions, sliced

1 (12 ounce) can tomato puree

2 medium tomatoes, chopped

4 cloves garlic, crushed

2 medium carrots, grated

Grated rind of one orange

4 cloves

4 cardamom pods

3 sticks cinnamon

Salt and pepper to taste

1 pound long grain rice

1/4 cup raisins

1/4 cup sliced almonds