Kasbah of rice and chicken

Preparation

1. Brown the onions in the oil in a large pan.
2. Unite i pieces of chicken and garlic and brown stirring for another 5 minutes.




For this kind of recipe use if possible a free-range chicken or even better an organic one, but if yours is intensively farmed, pay attention to cooking to avoid finding it spoiled.




3. Add the tomatoes, the puree, the concentrate, the grated carrots, the orange peel and 8 dl of boiling water.
4. Salt and pepper.




5. Cook covered for 20/25 minutes, or until the chicken is cooked.
6. Remove the chicken and keep warm.




7. Pour the rice into the pan and cook covered until the rice is cooked and all the liquid has been absorbed.





If the rice is not cooked when there is no more liquid, add more hot water, otherwise finish cooking uncovered.






8. Distribute the rice on a large serving plate, place the chicken pieces on top and sprinkle the raisins and almonds on top.




9. Serve immediately.

After this ethnic dish, bring to the table some Arab sweets, very sweet but very tasty, such as lokum or gazelle horns.

Photo by Alpha