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In a large rice pot sauté Onions in Vegetable Oil until golden. Add Garlic, Saudi Spices, Cinnamon Stick, Green Cardamom and Tomato Paste and sauté for 1-2 minutes
Add MAGGI Chicken Stock and Water; bring to a boil and add Chicken pieces, cover and simmer over medium high heat until chicken is fully cooked. Remove chicken and set aside
Gently add Rice, Carrots and Raisins to the stock and arrange cooked chicken pieces on top. Cover and cook over medium low heat until stock is absorbed and rice is fork tender
Fluff rice and gently transfer to a large serving dish while arranging chicken pieces on top for presentation
Optionally garnish with toasted almond before serving
Serve with green salad or cucumber yogurt roti
Per Portion of 300g
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