Saudi Kabsa

On medium-high heat, add 1/3 cup oil to a pot.

Add 2 cups onions and 1/2 tsp grated ginger. Cook until brown.

Add 600g chicken and cook until browned on all sides.

Add 1 tbsp salt, 1/2 tbsp orange zest, 1/2 tbsp black pepper, 1/2 tbsp ground cardamom, 1 dried lemon, 1/2 tsp cinnamon powder, 1/4 tsp cloves powder, 1 tbsp tomato paste, and 2 cups finely chopped tomatoes.

Pour in 1 liter of water. Bring to a boil, then reduce heat to medium-high, cover, and cook the chicken for 25 minutes.

In a separate pan on medium-high heat, add a bit of oil and the 1/3 cup almonds. Once brown, remove and place on tissue paper to drain.

In the same pan, add the 1/3 cup raisins. Brown them quickly, being careful not to burn. Once browned, remove and place on tissue paper.

Once the chicken is cooked, remove it from the pot and place it in a baking pan. Broil in a hot oven for 5-10 minutes until slightly crisped.

To the pot with the sauce, add 1 1/2 cups long grain rice (soaked for 45 minutes) and 2 cups shredded carrots. Stir gently. Cover the pot with a clean towel to absorb excess moisture, then place the lid on top. Cook on medium heat for 25 minutes.

Serve the rice first, then place the chicken on top. Sprinkle generously with the roasted almonds and raisins.