Start by gathering all your ingredients. Rinse the basmati rice under cold water until the water runs clear.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chicken pieces, season lightly with salt and pepper, and sauté until golden brown on all sides, about 5-7 minutes. Remove from pot and set aside.
In the same pot, add the chopped onion and grated carrot. Sauté for about 3-4 minutes until the onion becomes translucent. Stir in the garlic and cook for an additional minute until fragrant.
Add the cinnamon quill, star anise pods, thyme stalks, ground cumin, turmeric, smoked paprika, and dried chili flakes. Stir well to coat the vegetables and cook for 1-2 minutes to toast the spices.
Add the rinsed basmati rice to the pot, stirring gently to combine with the vegetable and spice mixture. Toast the rice for about 2 minutes.
Pour in the fresh orange juice, orange marmalade, and chicken stock. Add the orange zest, then return the browned chicken to the pot. Stir to combine.
Bring the mixture to a gentle simmer. Once it simmers, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
After 20 minutes, remove the pot from heat. Let it sit covered for an additional 5 minutes. Fluff the rice with a fork, and discard the cinnamon quill and star anise. Garnish with parsley and nuts if desired. Serve warm.
