If using chicken drumsticks, score them with a few slits to help the marinade penetrate.

In a large bowl, combine chicken drumsticks or thighs, smoked paprika, garlic powder, salt, pepper powder, olive oil, Juice of half a lemon.

Rub the marinade thoroughly into the chicken.

Cover and let it marinate for at least 30 minutes (or overnight for deeper flavour).

In a large skillet or Dutch oven, heat 1 tbsp butter and 1 tbsp oil over medium-high heat.

Sear the marinated chicken skin-side down first until golden brown on all sides (about 5 minutes each side).

Remove chicken and set aside.

Rinse 1 ½ cups basmati rice under cold water until the water runs clear. Soak it for 15–20 minutes, then drain.

In the same skillet or Dutch oven, heat 2 tbsp olive oil or butter over medium heat.

Add the minced garlic and cook for 1 minute.

Add the sliced onion and cook until translucent.

Stir in sumac, cumin powder and coriander powder. Saute for a minute.

Add the drained rice and stir to coat it in the spices and onion mixture.

Pour in chicken broth or water, season with salt (if needed), and bring to a boil.

Once boiling, reduce heat to low, cover the pot tightly, and simmer for 8-10 minutes.

Once the liquid is almost absorbed, stir in the boiled chickpeas and combine.

Nestle the seared chicken back into the rice. Cover and cook another 5 minutes.

Sprinkle chopped almonds on top.

Meanwhile, preheat the oven to 200°C.

Transfer the pot (uncovered) to the oven.

Bake for 15–20 minutes until rice is fluffy and chicken is fully cooked.

Sprinkle chopped coriander or parsley leaves and pomegranate over the finished dish for a fresh touch.

Serve the spiced rice topped with the juicy chicken. Drizzle with any remaining pan juices for extra flavour.

Add a dollop of plain yoghurt or a side of cucumber raita for a cooling contrast.

Serve with lemon wedges for extra zing.