Qabali Palau

Directions

1. 1
   Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain.
2. 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.
3. 3
   Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes.
4. 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.
5. 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.
6. 6
   Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes.
7. 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.
8. 8
   Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots.
9. 9
   Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes.
10. 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.