Ingredients:

• 1 kg of chicken
• 500 g of rice (basmati)
• 2 pieces of dried lime (must be finely chopped)
• 250 g of fresh tomatoes
• 250 g of onions (must be peeled and diced)
• 50 g of garlic clove (must be peeled and then finely diced)
• One half tsp of salt
• 1 tbsp of fresh coriander (must be chopped)
• 50 milligram of olive oil
• 2 tbsps of kabsa spice mix (or you may use these spices, one tsp of cardamom seed, one tsp of black pepper or one tsp of cumin)

• 250 grams of fresh tomatoes
• 100 grams of fresh mint (leaves)
• 5 grams of salt for seasoning
• 50 gram of green chili peppers
• Water

1. Slice the garlic and onion then cut the tomatoes to wedges and then chop your fresh coriander.
2. In a casserole dish, heat the oil and then add the onions along with the garlic then sauté for about three to five minutes. Add the chicken and then cook further for five minutes then add the rice, sauté for at least 3 mins before you start adding the spices, tomato dried limes and salt.
3. Add some water, make sure it’s just enough so that it covers the rice mixture and then bring it to boil. Lower down the heat and then simmer for fifteen to twenty minutes.
4. Remove from the heat and stir in the almonds and sultanas; leave for another 10 mins covered with a lid.
5. Uncover the lid and stir very well; serve with the sauce.
6. To make the sauce: Peel the tomatoes then combine all the ingredients.
7. Put some seasoning to taste.
8. Start serving the Kabsa along with the flatbreads and tomato sauce
9. If making up the mixture of Kabsa fresh spice – you may grind every spice together using a coffee grinder, mixer, or food processor along with a pestle and mortar.