Step 1

Melt butter in a large stock pot, or dutch oven.

Step 2

Add chicken pieces, onion & garlic & sauté until onion is tender and chicken is browned.

Step 3

Stir in tomato puree & simmer over a low heat for a couple of minutes.

Step 4

Add tomatoes, carrots, cloves, all the spices including the kabsa spice mixuture & salt and pepper.

Step 5

Cook for a couple of minutes.

Step 6

Add the water & chicken stock cube.

Step 7

Bring to a boil, then reduce heat and cover.

Step 8

Simmer over low heat for 30 minutes.

Step 9

Add rice to the pot & stir carefully.

Step 10

Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - cook until rice is tender.

Step 11

Place the rice on a large serving dish, topped with the chicken & garnished with almonds.

Step 12

Serve with a hot sauce called 'Shattah'.