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
Method:
- 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.