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1
Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain.
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2
Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes.
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3
Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes.
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4
Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes.
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5
Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch.
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6
Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes.
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7
In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven.
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8
Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots.
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9
Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes.
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10
Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.
