Soak 2 cups of basmati rice in water for 45 minutes, then drain.
Mix 1 teaspoon of paprika, 1 teaspoon of black pepper, 1 teaspoon of ground cardamom, 1 teaspoon of cinnamon, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cloves.
Heat 3 tablespoons of olive oil in a large pot and cook 1 large chopped onion for about 5 minutes. Add 4 minced garlic cloves, 1 teaspoon of grated fresh ginger, the spices, and 3 tablespoons of tomato paste, and cook for 1 minute.
Add 3 diced medium tomatoes and 2 diced carrots and cook for 4-5 minutes.
Add 450g of bone-in chicken thighs, 450g of chicken drumsticks, 3 cups of water, 1 tablespoon of kosher salt, and the zest of 1 orange. Cover and simmer for about 30 minutes, until the chicken reaches 165°F / 74°C.
Lift the chicken onto a baking sheet and broil for 10-12 minutes, until browned. Meanwhile, stir the rice into the pot, cover, and simmer for 20 minutes.
Toast ½ cup of slivered almonds in 1 tablespoon of olive oil in a small pan over medium-low heat for 4-5 minutes. Add ½ cup of raisins and warm for about 2 minutes, until plump and glossy.
Fluff the rice onto a large platter, top with the almonds and raisins, and arrange the chicken on top.
