* Preparation time is 10 minutes Cooking time 70 minutes is enough for 3 people Ingredients:

 Half a chicken divided into four parts.  Four tablespoons of vegetable oil.  A quarter of a teaspoon of ground cardamom.  1 medium onion, chopped  A large tomato, chopped.  Half a teaspoon of ground cinnamon.  Ten strands of saffron ground with a mortar or pestle of nuts.  1/4 teaspoon of ground cloves or five seeds of whole cloves.  A tablespoon of ground spices.

 * Dried green lemon (lemon), or you can replace it with a tablespoon of green lemon juice (lemonade).  Two and a half teaspoons of salt.  Three cups of water.  One and a half cups of well-washed rice soaked in lukewarm water for half an hour.

 * A teaspoon of cumin and a teaspoon of ginger.  Half a teaspoon of: turmeric, coriander, fennel, black pepper and allspice.  Spice sauce ingredients: a large size of fresh tomatoes.  Half a century of green pepper, or a whole century, to taste.  Clove garlic.  A quarter of a teaspoon of salt.  A quarter of a teaspoon of sugar.  The price of a teaspoon of ground coriander.  Very few cumin seeds.

 * Mix all the ingredients together in a food processor or an electric mixer until a smooth and smooth sauce is formed.  Put the spice sauce in the refrigerator until it cools a little before serving it next to the chicken kabsa.  Preparing chicken kabsa: Heat vegetable oil in a deep, medium-sized saucepan for preparing chicken broth.  Sauté the onion slices in vegetable oil, then season with a handful of salt and black pepper, and continue to cook until wilted and becomes transparent.

 * Add chicken pieces and continue cooking until they are light brown.  Add the chopped tomatoes, and fry them with continuous stirring for a short period of not more than thirty seconds.  Season the chicken pieces by adding cardamom, cinnamon, cloves, saffron and mixed spices and stir well with a wooden spoon until all the chicken pieces are coated with spices.  Pour two cups of water, then add the dried green lemon, and leave the chicken mixture until it reaches a boil.

 * Reduce the flame to the lowest level, and cook the chicken for a full hour.  Season the chicken with a pinch of salt, then leave the chicken on the stove for an additional ten minutes.  Add the rice and then pour the remaining cup of water (to make sure that the amount of water is sufficient in the pot, take into account touching the rice grains on the face with the tip of the finger and pressing them slightly, as the rice grains should be submerged under the finger with water).  Leave the contents of the pot to boil again on a high heat, then cool down the flame and continue cooking the chicken for a period of about 20 to 30 minutes,

 * Note that the rice grains are absorbed into the chicken broth.  Extinguishing the fire after the specified time for cooking the chicken has passed, as the rice grains double in size to absorb fully the chicken broth.  Leave the lid on the pot for 10 to 15 minutes, until the rice settles and relaxes a little.  Serving chicken kabsa alongside the prepared spice sauce.

 * Preparation time is 5 minutes Cooking time is 10 minutes For two people Ingredients Four tablespoons of tomato paste.  A century of hot green pepper.  Five tomatoes.  2 cloves of garlic.  Small spoon of salt.  A quarter of a teaspoon of fine coriander.

 Peel the tomatoes, then put them in the bowl of an electric mixer, then add the peeled garlic, and run the mixer on a high speed until you get a sauce that is homogeneous in texture and color.  Cook tomato and garlic puree in a small saucepan over low heat.  Add the rest of the ingredients with a little water, and leave the saucepan over a low heat until the sauce thickens.  Leave the sauce to cool slightly at room temperature, then serve it alongside the chicken Kabsa dishes.