• To a pot, add olive oil and your finely diced onions. Brown on medium high heat.
• Add the garlic cloves and sauté until fragrant; you can add a spicy pepper here if you like.
• Add the chicken and whole spices(preferrably add them in a spice bag so they're easier to discard) and mix together, then sauté for 2–3 minutes, and add the ground spices and mix again.
• Add the tomato paste, tomato sauce, pureed tomato, and water.
• Mix well, cover, and let it come to a rolling boil for 5 minutes before lowering the heat to medium and letting it simmer for half an hour or until cooked.
• Remove the whole spices from the broth and save the remaining broth. Then remove the chicken and add it to a pan or air fryer to crisp up. I broiled for a few minutes.

For the Rice

• Add it to a pot along with the salt and the broth. If not enough broth is left, top the remaining amount with water.
• Let it come to a rolling boil for 5 minutes before covering and simmering on low for 15-20 minutes.
• Transfer the cooked rice to a large serving platter and place the chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or pine nuts if you want to add some crunchy texture.