INGREDIENTS

• •1 can of chopped tomatoes from Hana (you can try plain, tomatoes with onions, or tomatoes with onions and garlic)

  •A little Corn oil from Hana

  •2 chickens, weighing about a kilo and a half each

  •500 grams basmati rice

  •2 medium onions

  •1 hot pepper horn

  •3 garlic cloves, minced

  •2 tsp salt or as desired

  •1 tsp black pepper

  •1 tsp each of: cinnamon, cardamom, cloves, cumin, bay leaf, Chinese kibbeh or nutmeg

  •3 cups boiling water Chicken Stock Cube

PREPARATION

For Preparation:

1.We cut chicken 8 pieces and then wash it with water, salt and flour, rinse it well and put it in a colander/strainer

2.Soak the rice in water for at least half an hour

3.Chop the onions

4.Blend the can of tomatoes with a ¼ cup of water in the electric mixer

For Cooking:

1.Put the corn oil from Hanaa in a pot or saucepan over the fire, then add the chopped onion and sauté slightly until it withers

2.Add garlic and pepper and stir well

3.Add the chicken to the onion, then spices, stirring well until the smell of spices appears

4.Pour the tomato juice over the previous ingredients, and leave it on the fire for 10 minutes

5.Add boiling water to the sauce along with the broth cube

6.Add basmati rice and make sure that the water is slightly higher than the rice

7.Leave the ingredients on high heat until the water is completely reduced, then let it over low heat until it is completely soft and water has dried out

8.Once done, pour the Chicken Kabsa into the serving dish

Garnish with roasted nuts and serve hot