Melt butter in a large stock pot, or dutch oven.
Add chicken pieces, onion & garlic & sauté until onion is tender and chicken is browned.
Stir in tomato puree & simmer over a low heat for a couple of minutes.
Add tomatoes, carrots, cloves, all the spices including the kabsa spice mixuture & salt and pepper.
Cook for a couple of minutes.
Add the water & chicken stock cube.
Bring to a boil, then reduce heat and cover.
Simmer over low heat for 30 minutes.
Add rice to the pot & stir carefully.
Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - cook until rice is tender.
Place the rice on a large serving dish, topped with the chicken & garnished with almonds.
Serve with a hot sauce called 'Shattah'.