Chicken Kabsa

Heat olive oil in a wide pot and brown chicken thighs on both sides. Remove to a plate.

In the same pot cook onion until golden, then add garlic, tomato, tomato paste, allspice, cardamom pods, cinnamon stick and carrot. Cook 5 minutes.

Return browned chicken, add dried lime, salt and water. Cover and simmer.

Add basmati rice, level it, cover tightly and cook on low heat until the water is absorbed. Rest 5 minutes off the heat.

Fluff the rice, top with the chicken and scatter with sliced almonds.