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).

Saudi Cucumber Yogurt Salad

English cucumber, unpeeled

balkan yogurt

fresh lemon juice

sea salt

white vinegar

Directions:

1 You may peel the cucumber if you prefer.

2 Cut it into small cubes and put it in a bowl.

3 Mix in the Balkan yogurt so there is more yogurt than cucumber.

4 Add freshly squeezed lemon juice, sea salt and a little white vinegar, to taste.

5 Enjoy as a cool dish in the heat.

Read more at: http://www.food.com/recipe/al-kabsa-traditional-saudi-rice-chicken-dish-289878?oc=linkback

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