Al Kabsa - Ancient Arabian Chicken And Fragrant Rice - cooking recipe

Ingredients

1 kg chicken piece
500 g basmati rice
2 dried limes, finely chopped
250 g fresh tomatoes
250 g onions, peeled and diced
50 g garlic cloves, peeled and finely diced
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
50 ml olive oil
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)
Accompanying sauce Ingredients
250 g fresh tomatoes
100 g of fresh mint, leave
5 g salt
50 g green chili peppers
water

Preparation

Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
Heat the oil in a casserole dish and add the onions, garlic - saute for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and saute for about 3 minutes before adding the tomato, spices, salt and dried limes.
Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
Remove the lid, stir well and serve with the following sauce.
Accompanying Sauce.
Skin the tomatoes and mix all the ingredients together, season to taste.
Serve the Kabsa with the tomato sauce and flatbreads.
NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.