Chicken and Rice With Dried Fruit

1 whole chicken2 large Spanish onions, 1 quartered, 1 finely chopped1 teaspoon cardamom1 teaspoon saffron threads1 teaspoon cinnamon1 teaspoon turmeric1 teaspoon allspice, plus more for garnish1 teaspoon paprika, plus more for garnish1 teaspoon black pepper1 tablespoon salt, or to taste2 cups basmati rice 1/2 cup vegetable or canola oil 1/2 cup almonds, peeled and halved 1/2 cup dried fruit (cranberries, apricots, raisins)4 cups reserved chicken stockPut chicken in a large pot and cover with water; add quartered onion, cardamom, saffron, cinnamon, turmeric, allspice, paprika, black pepper and salt. Bring to a boil and boil about 40 minutes. When done remove chicken from pot, let cool on cutting board. Remove onions from stock and skim off any impurities. Measure out 4 cups stock; set aside.Wash rice and soak in warm water.In skillet heat all the oil. Sauté almonds until golden; remove with slotted spoon and set aside. In same pan, sauté dried fruits with chopped onion until onion is golden brown.Drain rice and pat dry; add to skillet, mixing well. Add chicken stock and bring to a boil. Cover and cook over low heat for 30 minutes or until done.Pull cooled chicken off the bone in long strips and sauté for 2 minutes to reheat and brown slightly.To serve: Ladle rice onto large serving platter, top with chicken, sprinkle paprika and allspice over all and garnish with almonds.Serves four SIX???.Nutrition values per serving: 621 calories, 30 g fat (3 g saturated), 59 g carbohydrates, 4 g fiber, 33 g protein, 81 mg cholesterol, 314 mg sodium.