Summary

Ingredients

• 1 kg chicken, cut into pieces
• 50 ml oil (sunflower oil)
• 2 tablespoon olive oil
• 2 medium onion (s), chopped
• 1 can tomato paste
• 2 tomato (s), peeled and cut into pieces
• 4 cloves garlic, finely chopped
• 2 carrot (s), peeled and cut into cubes
• some orange peel, untreated, rubbed off
• 4 clove (s)
• 4 grains cardamom
• 3 sticks cinnamon
• salt and pepper
• 500 g rice (lon rain rice)
• 50 g almond (s), peeled
• 50 g raisins
• 50 g pine nuts
• 700 ml water, warm

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Instructions

1. Sweat the chopped onions in the oil. Add the chicken pieces, tomato paste, tomato pieces and garlic and sauté for about 5 minutes.
2. Pour 700 ml of water over the chicken pieces. Add the carrot pieces, some grated orange peel, cardamom, cinnamon, clove, salt and pepper and cook over a medium temperature for about 20-25 minutes until the chicken is through. Remove the chicken pieces from the broth and keep warm.
3. Then cook the rice in the saucepan with the broth. Cook on medium heat for about 35 - 40 minutes, until the rice has absorbed the liquid and is cooked through. Each type of rice reacts differently to the amount of liquid, you have to work a bit with the rice and be able to estimate how much liquid the rice needs. The amount of water 700 ml to the 500 g rice can vary. If necessary, add more water if the rice is not soft.
4. Roast the almonds and pine nuts in olive oil until golden brown. Arrange the rice on a large platter, place the chicken pieces all around or over the rice. Garnish with almonds, raisins and pine nuts.