Spider rice casserole

Combine salt and pepper and rub mixture onto washed chicken. Heat oil in Dutch oven over medium heat, then add chicken in a single layer and fry until chicken is browned on both sides and cooked about 2/3 of the way through. Remove chicken from pan and set aside. Add onions to pan and cook over medium heat until lightly browned. Add garlic, ginger, whole cloves, cardamom seed, stick cinnamon, and cumin seed. Cook mixture while stirring constantly for about 2 minutes. Add brown rice and stir mixture for 1 minute. Add tomatoes, chicken stock, beer, salt and pepper to taste, increase heat to medium high, and bring mixture to a boil. Return chicken to pot and put cover in place. When mixture begins to boil again, reduce heat to low and cook casserole for exactly 1 hour. Remove pot from heat and let casserole rest, with cover in place, for 15 minutes. Before serving, sprinkle the chopped cilantro and toasted almonds evenly over the casserole. The reason whole spices are used in this recipe is that under cooking conditions the flavors are slowly released into the casserole. You can try to find them and pick them out before serving the meal, but I just let people do it themselves from their own plates.)