Baked Chicken with almonds and rice

from the Arabian Nights cookbook by Haneen Salloum
Serves 4
Prep time: 15min
Soaking time: 5mins
Cooking time: 1 hour 25mins
Standing time: 30mins.
1 1/2lbs chicken legs with skin on 2 cloves garlic crushed to a paste (p.30)
1 tsp salt 1 tsp Arabian Gulf Spice Mix (p. 28) BELOW 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp ground red pepper (cayenne) 2 1/4 cups water 1 onion finely chopped 2 tablespoon butter 1 cup uncooked Basmati or other white long grain rice, soaked for 5 mins thouroughly rinsed and drained 4 tablespoons blanched whole almonds, toasted for garnish 4 to 6 lime wedges, for serving
1. Preheat the oven to 350 2. Place the chicken legs, garlic, salt, arabian Gulf Spice Mix, cumin, coriander, pepper, ground red pepper, water and half of the chopped onion in a large saucepan and bring to a boil. Simmer over medium low heat for 15mins, then remove from the heat. Remove the chicken legs and set the saucepan with the broth aside (do not discard the broth). Place the chicken legs in a greased 9 X 13x2 inch baking pan. Cover with foil and bake for 40mins. 3. While the chicken is baking, melt the butter in a medum heat. Add the other half of the onion and fry for 10mins. place the fried onion and rice in the saucepan with the reserved broth and bring to a boil over high heat. Cover and cook over medium low heat for 12 mins. Sitr occasionally to ensure the rice does not stick to the bottom of the pan. Remove from the heat, cover, and allow to cook in its own steam for 30mins 4 Spread the rice on a platter and place the baked chicken legs on top. garnish with the almonds and serve with the lime wedges.

Arabian Guilf Spice Mix:
Makes 1 cup
Prep time 10mins
2 tablespoon ground dried limes (sumac may be substituted) 2 tablespoons ground black pepper 2 tablespoons ground cumin 2 tsp paprika 2 tablespoons ground coriander 2 tablespoon ground cinnamon 1 tablespoon curry powder 2 tsp ground ginger 2 tsp ground cloves 2 tsp ground cardamom 2 tsp freshly grated nutmeg
1. Combine all the ingredients in a mixing bowl 2. transfer to a small glass container with a tight fitting lid and store in a cool, dark place. It will keep for up to 6 months but will begin to lose its aroma and potency even after several weeks.