Cardamom and Orange Maqluba con Pollo y Arroz

Method

1. In a large pot, heat olive oil over medium heat. Add sliced onion and sauté until golden, about 5 minutes.
2. Add cumin and cinnamon, stirring for 1 minute to release their aroma.
3. Stir in cardamom pods and orange zest during preparation, after adding the spices.
4. Add chicken thighs, rice, water, and raisins. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Cover the pot and cook for 10 minutes, then let it rest for 5 minutes.
6. Invert the pot onto a platter. Check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer before serving.
7. Garnish with fresh cilantro before serving.