1 chicken, washed and patted dry
3 cups basmati, jasmine or brown rice
2 onions, finely diced
6 cloves garlic, finely chopped
3 large tomatoes, chopped
2 tablespoons tomato paste
10 pods cardamom, crushed
2 teaspoons chicken consommé powder
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ginger powder
Salt and pepper
4 cups water
Warm avocado oil in a large ovenproof pot over medium heat. Sauté onions until they are translucent.
Add garlic and chopped tomatoes and continue sautéing for 3-5 minutes.
Add tomato paste, cardamom, consommé powder, paprika, turmeric, cinnamon, ginger, salt & pepper. Stir well and sauté for 3 minutes.
Add the chicken to the pot with the breast side up & sauté for 5-7 minutes. Flip the chicken and sauté for 5 minutes, until the chicken is golden on the outside and juices are running out.
Cover with 4 cups of water and let simmer for 20-25 minutes.
Add the rice and stir well.
Cover the pot and reduce heat to low and allow to simmer until all the water has been absorbed.
Preheat the oven to 350°F and bake in the oven for 30 minutes.
Lower heat to 225°F and bake for at least 4 to 6 hours or overnights.
If you’d like to make traditional brown eggs to serve with the meal, cover the chicken and rice with parchment paper, then arrange eggs in the pot and cook.