Kabsa

Saute onion in oil until it begins to brown.

Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat.

Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper.

Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm.

Stir rice into the liquid in the pan and cook, covered over low heat for about 35 - 40 minutes or until liquid is absorbed.

Put rice on a serving platter with chicken pieces are around.

Toss raisins and almonds over and serve.