Heat oven to 220c

Drain the rice with water in a colander

Using an ovenproof dish, pour 1 tbsp oil in and turn up to a high heat

Chop the onions and add to the dish to soften and brown

Add the chicken and the salt

Cook over a medium heat for about 6 minutes, turning regularly to stop the thighs from sticking, until brown

Add half of the chicken stock and wait for the liquid to absorb before adding the rest of the stock

Cover the dish with foil and simmer for 10 mins

In a large frying pan add 1 cup of the water and bring it to the boil, add the grated carrot and cook till tender for about 5 mins

Drain the liquid then add the raisins, almonds and sugar

Stir for about 3 mins on a medium heat and place the mixture into a little foil parcel

Remove the chicken from the stock and set aside

Add to the stock cumin, cardamom and pepper and continue to cook on low for 5 minutes to thicken

Measure 6 cups of water and add it to a large pan with a pinch of salt

Bring the salted water to the boil and add the rice

Once the rice is al-dente, strain the rice and add this to the stock

Mix the rice and stock well then add the chicken on top

Pop the foil parcel of sugared carrot, almond and raisin on top of the chicken (keep in foil) and pop a lid on

Bake the pot for 15 mins in the oven then reduce the heat to 110c and cook for a further 20 minutes

To serve, put the foil package to the side, mix the chicken and rice gently then open the foil parcel and sprinkle the mixture on top of the chicken and rice.