Kenyan Chicken Pilau

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1. 1Step 1: Toast the cinnamon stick, cardamom pods, and cloves in a pan over medium heat until fragrant, about 2-3 minutes. Then toast the cumin seeds, black peppercorns, and coriander seeds on medium heat until fragrant, for 1-2 minutes.
2. 2Step 2: Using a mortar and pestle or a spice grinder, coarsely grind all the spices except the cinnamon stick, and set aside.
3. 3Step 3: Heat the oil in a pot over medium heat, then add the sliced red onions. Cook until lightly brown, then add the chicken, crushed garlic, ground spices, and bouillon cube.
4. 4Step 4: Stir and allow the chicken to brown slightly, about 5 minutes.
5. 5Step 5: Once the chicken is browned, stir in the rice for another two minutes, then add the coconut milk and water.
6. 6Step 6: Adjust the salt if necessary (the author added an extra teaspoon or so), and add the cinnamon stick.
7. 7Step 7: Cover the pot and cook the pilau on low heat for 20 minutes. To make the pot extra airtight, seal it with foil before putting the lid on.
8. 8Step 8: After 20 minutes, turn off the heat and let the pot sit covered for 5 minutes. Then uncover, fluff the rice, and serve.