Step 1

Start by preheating the oven to 400F

Step 2

Finely dice the onion and crush the garlic

Step 3

To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened

Step 4

Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes

Step 5

Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramalize it

Step 6

Add the ground spices (salt, black pepper, cinnamon, cardamom and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes

Step 7

Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through

Step 8

Wash and rinse the rice several times until the water runs clear

Step 9

Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them, bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crisp the skin

Step 10

Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes

Step 11

Turn off the heat and let the rice stand for 5 minutes

Step 12

Toast the pine nuts in a skillet with 1/2 tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes

Step 13

Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize

Step 14

Open the pot and fluff the rice with a fork. Serve in a large dish, with the chicken legs on top and garnish with the pine nuts/almonds and raisins