1. Heat half the oil in a frying pan over medium heat.

2. Brown the chicken, in batches if necessary, 5-10 minutes or until browned all over.

3. Remove chicken; drain.

4. If using almonds, heat 1 tbsp oil in pan; cook almonds until brown, then remove and set aside.

5. Add remaining oil to pan; reduce heat to low and heat oil.

6. Add onion and garlic and cook gently for 2 minutes, stirring occasionally.

7. Add peppercorns, turmeric, cumin, bay leaves, cloves, and cinnamon stick.

8. Fry over high heat for 1 minute or until fragrant.

9. Stir in rice, making sure it is well coated with spices.

10. Add stock, chicken, and salt to taste.

11. Bring to boil; reduce heat and simmer, covered, 20 minutes.

12. Add peas and raisins; simmer 5 minutes or until all liquid is absorbed and chicken is done; add extra stock or water as necessary.

13. Serve sprinkled with almonds and cilantro.