Capsa with Chicken

3-4 chicken breasts

1/2 cup water

3 onions, cut in slivers

1 head garlic, crushed

Oil

6 tsp. salt

2 tsp. pepper

4 tsp. cinnamon

2 tsp. nutmeg

2 tsp. allspice

2 tsp. cumin

1 small can tomato paste

4 cups jasmine rice

6 1/2 cups water

3-4 chicken breasts

1 cup slivered almonds

1 tablespoon olive oil

Poach chicken.

1. Place chicken breasts in glass baking dish with the bone of the chicken against the side of the dish. The middle of the dish will be empty.
2. Add water.
3. Cover with plastic wrap and poke a few holes in the wrap with a knife.
4. Microwave on HIGH for 7 minutes.
5. Let stand in microwave for 10 minutes.

Prepare spices for chicken and rice.

1. Saute onions in oil in a large frying pan.
2. Add garlic and spices. Saute another minute.
3. Add tomato paste.
4. Remove half of the onion mixture and put in pot for rice.

Cook rice

1. Heat pot with onion mixture and stir in rice until well coated.
2. Add water.
3. Bring to boil.
4. Cook covered for 15 minutes.

Prepare Chicken

1. Remove chicken from microwave and rinse under cold water while removing skin.
2. Cut several cuts across chicken breast to the bone.
3. Pull the chicken off of the bone removing any fat.
4. Cut or shred chicken to bite size pieces.
5. Add chicken to the frying pan with the remaining onion mixture.
6. Saute for about 10 minutes. If the poached chicken was not completely cooked in the microwave, this will finish the cooking.

Fry almonds

1. Heat oil in frying pan.
2. Add almonds and stir to coat.
3. Cook over medium heat until browned.
4. Keep a watchful eye on the nuts, they will burn quickly after browning.
5. Pour onto a plate to cool and keep from turning too brown.

Assembling Capsa.

1. Turn rice out onto a serving dish or platter.
2. Cover with chicken and almonds.
3. Serve with a yogurt salad (yogurt with cucumbers, garlic, green onions, and dried mint).
4. Enjoy!