Mix the Olive Oil, Cumin, Cinnamon, Lemon Juice, Sumac, Za’atar, Baharat and Salt together in a bowl. Add the Chicken Thighs and make sure they are generously covered. Place in the fridge for at least 8 hours but ideally overnight. An hour before you want to start cooking take the Chicken and marinade out of the fridge.
Light your BBQ and set it up with a direct and indirect zone. Part boil the rice for around 1/3 to 1/2 of its recommended cooking time, then drain.
Place the clay pot in the oven and heat for 15 minutes with the lid on at 100°C. Remove (with oven gloves or heat-resistant gloves) and remove the lid.
Towards the end of the 15 minutes, quickly grill your chicken on the BBQ for 1 minute on each side.
Place the chicken in the bottom of the clay pot. Then spoon the rice into the bowl and cover the lamb. Sprinkle the Lemon Rind over the rice, place the Cinnamon Stick on the rice. Finally, cover the pot with the dough and place the lid on top of the clay pot.
Place the pot in the indirect area of the BBQ and cook for 45 minutes. Take it off the BBQ and remove the lid. With a knife cut open the pastry. Be careful as it will be hot. This bit is amazing as you will release all the fragrant spices. Remove the Cinnamon Stick before mixing all the rice with the meat and juices. Then lift the meat out together with spooning the rice onto the plate. Enjoy!!!