Start by seasoning the chicken drumsticks with paprika, garlic powder, salt, pepper, and lemon juice. Rub the seasonings well into the chicken to ensure every bite is packed with flavor.

Heat olive oil in a large skillet over medium heat. Add the chicken drumsticks and sear them for about 5 minutes per side until they turn golden brown. Once done, remove the drumsticks and set them aside on a plate.

Using the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until they’re softened and aromatic. Stir in the cumin, sumac, and coriander, and toast the spices for about 1 minute to release their fragrance.

Mix the rinsed basmati rice into the skillet, ensuring it’s well-coated with the spices. Toast the rice lightly for an additional minute to enhance its nutty flavor.

Pour in the chicken broth and stir in the chickpeas. Bring the mixture to a simmer. Nestle the seared drumsticks into the rice, ensuring they’re partially submerged in the liquid. Cover the skillet and cook on low heat for about 25 minutes, allowing the flavors to meld perfectly and the rice to cook through.

Sprinkle the chopped almonds over the top and transfer the skillet to a preheated oven at 400°F (200°C). Bake the dish uncovered for 15–20 minutes until the chicken is cooked through and the rice is fluffy, with golden almonds adding a nice crunch.

Once the dish is out of the oven, top it with pomegranate seeds and fresh cilantro for a colorful and fresh finish. Serve directly from the skillet for a rustic, family-style presentation.