1. Sprinkle chicken thighs with salt, pepper, cayenne, chipotle, cinnamon
and cloves. Heat oil in a large dutch oven and add chicken, browning
each side for 5 minutes.
2. Remove chicken and add in onion, orange pepper and garlic and saute
until soft. Add in raisins and rice and stir until rice glistens. Add
broth and then return chicken to the pot, nestling each piece into the
broth and rice mixture.
3. Cover, reduce heat to medium-low, and simmer until chicken is cooked
through and rice is tender, about 20 minutes. Serve with mango chutney
and steamed vegetables.
