Chicken with Rice and Tomatoes


        1 frying chicken
        2 cups rice
        1 cup sarnneh (or other shortening)
        1 1/2 Cups ripe tomatoes, chopped
        1 Tbsp. tomato paste
        1 cup water
        1 1/2 tsp. salt
        1/4 tsp. pepper
        1 stick cinnamon
        Grated cheese
Soak bulk rice in hot water for half an hour. (This is not necessary with packaged, processed rice.) Cut chicken into serving pieces and brown well in hot samneh. Add tomatoes, tomato paste diluted in water, cinnamon stick, salt and pepper. Cover and simmer until chicken is tender or cook under pressure for 20 minutes. Remove chicken and one-half cup of sauce. Add drained rice to cooking pan, adding water if necessary to make 2 1/2 cups of sauce. Cook rice until tender and fluffy. Spoon rice onto serving dish and shape it with spoon into a smooth, round mould. Arrange chicken on rice. Sprinkle rice with grated cheese. Serve with bowl of sauce.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)