Step 1

Slice off about 3/4 of an inch from the top of each garlic head, exposing a cross section of the inner cloves. Set aside.

Step 2

Season chicken with 1 teaspoon salt and several grinds of pepper. Heat 2 tablespoon of oil over medium heat in a Dutch Oven or heavy pot with a lid. Brown chicken in batches (4-5 thighs at a time) for 3-4 minutes per side, adding more oil as needed. Set thighs on a plate. Don't clean pot as you'll continue to use it.

Step 3

Add a tablespoon of oil to the pot if it looks dry. Add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.

Step 4

Return chicken to the pot along with any accumulated juices. Add the next 6 ingredients: cumin seeds (1 tablespoon), paprika (1/2 teaspoon), hot paprika (1/2 teaspoon), turmeric (1/2 teaspoon), 2 teaspoons salt and 1/4 teaspoon pepper. Stir to combine and cook for 1 minute or two, stirring, until fragrant. Add 3/4 cup water. Bring to a simmer. Cover pot and cook gently for 15 minutes.

Step 5

Uncover the pot and, using the back of a wooden spoon, flatten the chicken and vegetables into the bottom of the pot. Sprinkle the rice into the pot, creating a flat even layer over the chicken and vegetables, with the help of the wooden spoon.

Step 6

Push the garlic bulbs, exposed side first, down through the rice till only their bottoms are exposed.

Step 7

Pour the 3 cups of boiling water slowly over the handle of the wooden spoon, letting it fall gently into the pot so as not to disturb the rice layer on top. Poke a few holes in the rice layer with the thin handle of the wooden spoon. Cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through.

Step 8

Remove from heat. Pull out the garlic bulbs and stir rice and chicken together. Mound the Plov onto a serving platter with the garlic heads on top. Garnish with parsley sprigs.