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In a pot, heat oil and fry onions and ginger on medium-high heat. Cook until brown.
Add chicken pieces and cook until golden brown from all sides.
Add the salt, orange zest, black pepper, cardamom, cinnamon sticks, dried lemon, cloves, tomato paste and diced tomatoes and cook for a few minutes.
Add 4 cups of water and cook the chicken, covered, on medium heat. Remove chicken from the stock and put in a baking pan. Broil for 5-10 minutes in a hot oven.
Meanwhile, add rice and carrots to the pot. Cover with a clean towel to absorb extra moisture and put the cover on top. Cook for 20 minutes on low heat.
Serve rice and chicken, topped with fried nuts and raisins.