Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the oven – remove it from the pot now & place in the preheated oven).
Re-Cover & simmer for 35 – 40 minutes – adding the raisins for the last 10 minutes – or until rice is tender.
Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad – preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
N.B: You can also ‘finish’ the chicken pieces off in the oven by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry).