Ingredients

• 1/4 cup - butter or margarine
• 1 (2 1/2 to 3 lb) chicken, cut up
• 3 cups - chicken broth
• 1 cup - long grain rice
• 1 large onion, chopped
• 5 garlic cloves, minced
• 1/4 cup - tomato sauce or puree
• 2 medium tomatoes, chopped
• 2 medium carrots, grated
• 1 orange, grated peel
• 3 whole cloves
• 2 cardamom pods or 1/2 tsp - ground cardamom seeds
• 1 cinnamon stick
• 1/4 cup - raisins
• 1/4 cup - toasted sliced or slivered almonds
• freshly ground pepper to taste
• salt to taste

How to Make Kabsa (Chicken and Rice Skillet)

• Melt butter or margarine in a large skillet.
• Add chicken pieces. Saute until onion is tender.
• Stir in tomato sauce or puree.
• Simmer over low heat for one minute to blend flavors.
• Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
• Cook for one minute. Add broth.
• Return chicken pieces to skillet.
• Bring to a boil. Reduce heat and cover.
• Simmer over low heat 30 minutes.
• Stir rice into liquid between pieces of chicken.
• Or remove chicken, stir in rice, then return chicken pieces to skillet.
• Cover it. Simmer 30 minutes longer or until rice is tender.
• Garnish with raisins and almonds.