SERVINGS 8-10

INGREDIENTS

• 1⁄4cup butter
• 3lbs chicken, cut into 8-10 pieces
• 1large onion, finely chopped
• 6garlic cloves, minced
• 1⁄4cup tomato puree
• 14ounces canned chopped tomatoes, un-drained (or fresh)
• 3medium carrots, grated
• 2whole cloves
• 1pinch grated nutmeg
• 1pinch ground cumin
• 1pinch ground coriander
• salt & freshly ground black pepper
• 4cups hot water
• 1chicken stock cube
• 2 1⁄4cups basmati rice (don't rinse or soak this)
• 1⁄4cup raisins
• 1⁄4cup slivered almonds, toasted

• Kabsa Spice Mix

• 1⁄2teaspoon saffron
• 1⁄4teaspoon ground green cardamoms
• 1⁄2teaspoon ground cinnamon
• 1⁄2teaspoon ground allspice
• 1⁄4teaspoon white pepper
• 1⁄2teaspoon ground dried limes

DIRECTIONS

1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
6. N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).