Ingredients

• 1 Chicken (cut up)
• 1 onion (chopped in large pieces)
• 1 carrot (sliced)
• 2 cups rice (washed)
• 1 tsp. chicken soup powder
• Baharat (mixture of ground cardamom, cloves, cinnamon & coriander)
• Allspice
• Cardamom powder
• ½ can tomato paste
• 2 – 3 Tbsp. Oil
• Salt and pepper

1. Heat oil in large pot and add onions.
2. Add salt and pepper, stir and cover to cook onions (3 or 4 min. on med-hi).
3. Add chicken pieces and a little water if too dry (so it doesn’t burn).
4. Add soup powder, baharat, allspice and cardamom powder and stir.
5. Add a little more water if it is too dry.
6. Cook and stir occasionally – chicken should be brown from the spices.
7. Cover and lower heat to medium.
8. Stir occasionally until chicken looks almost cooked.
9. Wash rice.
10. Add carrots, 2 ½ cups water & tomato paste and stir to blend.
11. Taste liquid and add more salt, cardamom or whatever is lacking.
12. Cover and bring to boil on med-hi.
13. Taste again and add more spices if necessary.
14. Add rice, blend and cover.
15. Bring to boil and wait for rice to bubble on the surface, stirring occasionally so rice doesn’t stick to bottom.
16. Lower heat to med-low and cook until rice is tender.
17. Turn to low and cook for at least ½ hour.

    (Source: Mira Shawn)