Persian Style Chicken with Rice

To a big bowl, add drumsticks, paprika, garlic powder, lemon juice, 1 teaspoon salt and pepper, and 1 tablespoon olive oil. Massage the chicken with the spice mixture. Set aside.
In the meantime, finely chop the onion, mince the garlic and roughly chop the almonds.
Heat butter and the remaining oil in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side or until golden brown. Remove from skillet onto a clean plate.
Add onion and garlic, cook for 3 minutes. Add cumin, sumac, coriander and the remaining salt and pepper. Add rice and stir until incorporated, toast for 1 minute.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 8 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.
In the meantime, preheat the oven to 400°F/200°C.
Stir in chickpeas and nestle chicken drumsticks in the rice, cover and simmer for 5 minutes more.
Remove the lid and sprinkle with almonds. Transfer the skillet to the oven and bake, uncovered, for 15-20 minutes or until the chicken is cooked through and golden. Top with cilantro and pomegranate seeds. Enjoy!