Preheat your oven to 350º.

Chop onion and garlic and set aside.

Sprinkle chicken with 1 1/2 teaspoons of salt and 1/2 teaspoon of freshly grated black pepper. Set aside.

Heat oil in a 12-inch cast iron skillet over medium high heat. Once oil is hot, reduce the heat to medium.

Place chicken in skillet and cook, turning as it browns, for 8-10 minutes. Stoves vary, so the most important thing is that the skin is nice and brown without overcooking. Turn often.

Remove chicken from skillet and set aside.

To the same skillet, add chopped onion, cooking until it's lightly browned.

Add garlic, cooking for about a minute.

Add rice, brown sugar, and spices, stirring until it's all combined. 

Add chicken broth, raisins, the other 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Add chicken to the skillet, making room so it is on the bottom of the pan.

Bring mixture to a boil over medium-high heat.

Place skillet in oven and bake until rice is cooked and meat is done, about 40 minutes. To check the meat, insert a meat thermometer into the thickest piece of thigh. It should register 160º when done.

While chicken is baking, lightly toast almonds and chop parsley. Set aside.

Take the chicken out of the skillet and set aside. Add tomatoes and vinegar.

Stir the rice and arrange chicken on top.

Cover the pan and let it stand for about 10 minutes.

Serve with sliced almonds and chopped parsley.