<ul><li>6 chicken drumsticks (or thighs)</li><li>1/2 tsp ras el hanout* (optional) </li><li>1 tbsp grapeseed oil</li><li>salt (to taste)</li><li>freshly ground pepper (to taste)</li></ul>

If desired, rub the chicken with the ras el hanout and let marinate for an hour or two (or even overnight) in the refrigerator. To cook the chicken, first preheat the oven to 350°F (175° C). Next, heat a large, oven-proof pot (with a lid) over medium-high heat. Once hot, add the oil, followed by the chicken. Brown the chicken on all sides. Cook it until it is almost done and then transfer it to a plate.

<ul><li>1 large onion</li><li>1 1/2 cups basmati rice</li></ul>

Finely dice the onions and then add them to the pot. Once the onions are translucent and have browned, add the rice. Sauté the rice for a few minutes until it is translucent around the edges.

<ul><li>1/2 tsp turmeric</li><li>1/4 tsp cumin seeds</li><li>1/4 tsp coriander seeds</li><li>1/4 tsp Aleppo pepper</li><li>1 cinnamon stick</li><li>2 star anise</li><li>2 pieces dried orange peel (optional)</li></ul>

Once the rice is translucent around the edges, add the spices and sauté for a few minutes to bring out their aroma.

<ul><li>1/3 cup golden raisins</li><li>1 bay leaf</li><li>1 tsp kosher salt</li></ul>

Next, add the raisins, bay leaf and salt. Stir gently to combine.

<ul><li>2 1/4 cups chicken stock (or vegetable stock)</li></ul>

Add the stock and stir to combine. Place the drumsticks back into the pot, making sure that they are pushed down into the liquid and rice. Bring the dish to a simmer. Then turn off the heat, cover and place into the oven. Cook for approximately 20 minutes or according to the instructions for the rice.

<ul><li>1/4 cup pine nuts</li><li>1/4 cup sliced almonds </li></ul>

While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.

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Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.

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Once the rice is done, let the dish rest for at least 10 to 20 minutes.

<ul><li>1/4 bunch fresh cilantro</li><li>salt (to taste)</li><li>freshly ground pepper (to taste)</li></ul>

To serve the dish, fluff the rice and garnish with freshly chopped cilantro and toasted nuts, if using. Taste for seasoning. Active Time: 15 mins<br /> Total Time: 40 mins<br /> <br /> <strong>Go to Cooking School and Learn About:</strong> <a href="/cooking-school/lessons/316-cooking-rice-pilaf-method">How to Make Pilaf</a> *Recipe for <a href="/recipes/53/text">Ras el Hanout</a>. If you don't want to make your own, you can either buy it or omit this part all together. **The amount of stock needed will depend on the type of rice used, so check the packaging for the appropriate ratio of liquid to rice. http://media.rouxbe.com/assets/16384/logo_newasiancuisine_partner_logo.gif www.newasiancuisine.com/