1 3 lb. chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
1 tbsp. butter
1 tbsp. olive oil
2 lg. onions, finely chopped
3/4 tsp. mixed spices or 1/2 tsp. cinnamon and 1/4 tsp. allspice
4 lg. ripe tomatoes, peeled, seeded, and finely chopped
2 tbsp. tomato paste
1 c. cold water
1 c. boiling chicken broth, more if needed
1 c. uncooked long-grain white rice or coarse bulghur

Dry the chicken with paper towels and season with salt and pepper. In a large, heavy skillet heat the butter and oil over moderate heat. Add the chicken and saute, turning to brown evenly on all sides. Transfer to a plate and set aside.

Add the onion to the skillet and saute until lightly browned, stirring frequently. Sprinkle with the mixed spices. Stir in the tomatoes, tomato paste, water, and salt and pepper and bring to a boil. Return the chicken to the skillet and baste with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, about 30 minutes or until the chicken is tender, adding a little water if necessary. Taste for seasoning. Stir in the chicken broth and the rice and arrange the pieces of chicken over the mixture. Cover and simmer undisturbed about 25 minutes or until the rice is tender and the liquid in the pan has been absorbed. Serve hot with a green salad.

Serves 4.

Submitted by: CM