Dice the onion into small cubes.

Peel and dice the tomatoes into small cubes.

Crush the garlic clove.

In a medium-sized pot, heat olive oil over medium-high heat.

Add the diced onions and cook until yellowish and starting to brown.

Add the crushed garlic and cook for a few seconds.

Add the diced tomatoes, tomato paste, salt, pepper, cinnamon, cardamom, ginger, coriander, and cumin to the pot.

Cook until the sauce thickens and the tomatoes are almost melted.

Add the chicken halves to the pot.

Sauté the chicken with the sauce for a few minutes.

Pour hot water into the pot, just covering the chicken.

Bring the mixture to a boil.

Reduce the heat to medium-low and cook for 40-50 minutes, or until the chicken is cooked.

While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.

Remove the chicken from the pot and place it in a roasting pan.

Broil the chicken in the oven until golden brown.

Drain the rice from the water and add it to the chicken broth in the pot.

Ensure there is not too much water in the pot.

Cook the rice over medium-high heat until almost dry, but with a little broth remaining at the bottom of the pot.

Reduce the heat to very low, cover the pot well, and cook for 10 minutes.

Uncover the pot.

Place the rice on a large serving plate.

Top the rice with the broiled chicken.

Serve with a yogurt salad or a green salad.