Homemade or store-bought low-sodium chicken stock 3 Cups
6 Bone-in, skin-on chicken thighs, plus 6 chicken drumsticks
1 & 1/2 Cups Zeeba basmati rice, washed until water is clear soaked in water to cover for 45 minutes
Preparation
Make the lemon yogurt sauce in a medium bowl. Stir with yogurt, lemon zest juice, parsley and cayenne. Season with salt and set aside .
Preheat oven to 375 ℃ season chicken with salt and pepper. Heat olive oil in a large high-sided sauté pan or dutch oven over medium-high. Work in batches, cook chicken till golden and crisp on all side for about 2 minutes. Remove from pan and set aside.
Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Stir occasionally, until vegetables begin to soften, 3 to 5 minutes. Now stir tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to simmer.
Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.
Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 ℃ and transfer chicken to oven until cooked through, 18 to 20 minutes.
To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.
Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 ℃ add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper
