¼ cup butter  3 lbs chicken , cut into 8-10 pieces 1 large onion , finely chopped 6 garlic cloves , minced ¼ cup tomato puree 14 ounces canned chopped tomatoes , un-drained (or fresh) 3 medium carrots , grated 2 whole cloves 1 pinch grated nutmeg 1 pinch ground cumin 1 pinch ground coriander salt & freshly ground black pepper 4 cups hot water 1 chicken stock cube 2 ¼ cups basmati rice (don't rinse or soak this) ¼ cup raisins ¼ cup slivered almond , toasted Kabsa Spice Mix ½ teaspoon saffron ¼ teaspoon ground green cardamoms ½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon white pepper ½ teaspoon ground dried limes Directions: 1Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes. 2Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube. 3Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven). 4Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender. 5Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'. 6N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).