Preheat a large Dutch oven over medium high heat and the oven to 325 °F. Once heated, add 2 tablespoon olive oil and sear the chicken, unseasoned, on all sides. Remove the chicken and set aside.

Add another tablespoon olive oil to the Dutch oven and add the onions and garlic. Sweat on medium low for 3-5 minutes, stirring frequently.

In an ungreased pan, toast the cumin seed, coriander seed and black peppercorns. Once they begin to brown and smell fragrant, grind the spices in a mortar & pestle or coffee grinder. Add the cinnamon and turmeric and mix together.

Add the spice mix to the onions and garlic. Stir to mix in evenly. If the pan is too dry, add ¼ cup bone broth to break up the fond.

Add the rest of the broth, raisins, grated ginger, and lemon to the pan. Add the seared chicken and stir to combine. Place in the preheated oven, covered, for 1 ½ hours for chicken wings, 2 hours for chicken legs.

After 2 hours, remove the lid, add the cilantro, parsley, and olives, and roast for 30 more minutes at 375 °F, uncovered.

During the final 30 minute cook of the chicken, make the rice. Rinse the rice and add it to a lidded pot with the water and cardamom. Bring the rice to a boil, stir it, cover it and reduce the heat to low for 20 minutes.

Make the rice dressing by whisking together the cilantro, lemon zest, lemon juice, and honey.

Once the rice is cooked, pour the dressing over it and gently toss to combine evenly.

Discard the lemon wedges from the chicken. Add a scoop of rice to the plate and top with chicken and some of the sauce.