Chicken Thighs	kg
Rice	g
Water	ml
Red Onion
Fresh Herbs (Dill, Mint, Parsley)
Dried Cranberries	g
Cinnamon Stick
Cardamom Pods
Brown Sugar	g
Olive Oil	tbsp
Whole Cloves	tsp
Orange Zest	tbsp
Salt & Pepper to taste

1. Cut the onion on thin rings. Place bigger cooking pot on medium heat, drizzle olive oil and add onion. Cook on lower heat for 10-15 minutes or until soft and deep golden brown. Remove the onions from the pan.
2. In a bigger bowl place chicken, add salt, pepper, cardamom, cloves and cinnamon. Drizzle in olive oil. Mix all together.
3. Place the chicken together with spices in the same pot where you cooked onions. Cook on medium heat for 5 minutes on each side (this is important).
4. Take out the chicken and add rice, cranberries and caramelized onion back in the pot. Season with salt and pepper. Stir well and return back the chicken and push it into the rice.
5. Pour in boiling water and orange zest. Cover the pot and cook on lower heat for 30 minutes.
6. After that time, take the pot off the heat, remove the lid and place a clean towel over the pot and cover with a lid. Leave it like that for 10 minutes.
7. In the end sprinkle over fresh chopped herbs.

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