Chicken Kabsah

• 1 1/2 cups basmati rice
• 3 -4 cups water
• 1 tomatoes, chopped
• 1 small onion, chopped finely
• 2 teaspoons baharat (mixed spices)
• 3 teaspoons cardamom powder
• 1/4 cup tomato paste
• 6 teaspoons oil
• 2 -3 tablespoons raisins
• 1 roasting chicken, cut up
• salt
• 1 cinnamon stick
• 1 1/2 low-sodium chicken bouillon cubes, crumbled
• 2 teaspoons garlic powder

1. heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
2. add boiling water and salt to taste as well as all the remaining ingredients except chicken.
3. stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
4. add chicken. cover pot with foil and top with lid. boil 30 minutes.
5. remove chicken and bake it at 350 F till golden.
6. meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
7. bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
8. place chicken in the middle of a platter, arrange rice around it.
9. serve.

basmati rice, water, tomatoes, onion, baharat, cardamom powder, tomato paste, oil, raisins, chicken, salt, cinnamon, bouillon cubes, garlic

Taken from www.food.com/recipe/chicken-kabsah-190220 (may not work)