Flavored with Tradition, Saudi Aramco World Magazine, November/December 1975

1 lb. American rice
1 frying chicken, cut into eight pieces (may substitute lamb or, less commonly, fish)
1 cup corn oil
2 medium onions, sliced
5 cloves garlic, pounded to a pulp
1 can tomato puree (2 ½ oz.)
2 medium tomatoes, chopped
2 medium carrots, grated
Grated rind of one orange
6 cloves
6 cardamom pods
4 sticks cinnamon
4 tbsp. raisins
4 tbsp. almonds, soaked and split

Wash the rice and cover with water to soak for at least 15 minutes before cooking. Sautee the onion in oil until it begins to brown. Add the chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Add three cups hot water, the spices, salt and pepper to taste, the grated carrot and orange rind. Cook about 20-25 minutes, until the chicken is done.

Remove the chicken and keep warm. Add the rice to the sauce and cook slowly over low heat for about 15 minutes, or until cooked dry. Arrange the chicken on top of the rice on a platter, and decorate with the raisins and almonds. Serve hot.

Lyn Maby