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1- In a large saucepan add oil, chicken, all of the ground spices, onion quarters and garlic.
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Let it cook for 5 minutes on medium heat covered.
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Be careful not to burn the spices, you should smell the nice mix between chicken and spices.
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2-Then put water in the pan until it covers the chicken and add the whole cloves, cardamom and cinnamon stick.
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Let it simmer for 30 minutes.
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2- Clean the rice well, rinsing it 3-5 times and then cover it with water and let it soak for 30 to 60 minutes.
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3- In a pan heat 1 teaspoon oil over medium heat and add chopped onion and remaining turmeric.
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Saute until onion is golden in color, stirring occasionally.
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4- After 30 minutes, take the chicken out of the saucepan and into a baking dish.
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Put chicken in a 350F oven and bake just until the top is golden.
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5- Filter the pot of chicken water (i.e.
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chicken broth) through a sieve into a saucepan.
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We want it for cooking the rice.
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Put on the stovetop and bring to a boil.
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6- Put the rice in the chicken broth bring to a boil, then lower heat and simmer for 15-20 minutes or until rice is cooked.
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Do not forget to taste the salt of chicken broth and adjust seasonings if needed.
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7- When chicken, sauteed onions and rice are done, put them all into a large serving dish.
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You can serve it with tomato sauce or Dagos as we call it, or yoghourt.
