Ruz mazbi (mazbi)

Instructions

1. Rinse the rice and soak it for 20 minutes in cold water.
2. Brown the chicken in 2 tablespoons of oil over high heat, then set aside.
3. In the same pot, fry one sliced onion until dark brown, then set aside for the topping.
4. Add the second chopped onion, the crushed garlic and the spices, and cook for 2 minutes.
5. Stir in the diced tomato and purée, then return the chicken and pour in the hot stock.
6. Cover and simmer for 30 minutes, until the chicken is tender.
7. Remove the chicken, drain the rice and add it to the stock. Cook gently for 15 minutes, until absorbed.
8. Spread the rice on a large platter, place the chicken on top, then garnish with fried onions and toasted almonds.