Mix the ingredients together from ginger to pepper, brush the chicken legs with them and marinate covered in the refrigerator for a few hours.
Preheat the oven to 180 degrees and bake the chicken legs on the tray for 40 minutes.
Meanwhile cook the rice according to the instructions on the packet.
Grate the carrots and fry them in a little butter. Mix the chicken stock with the chilli cashews, raisins, cinnamon, coriander and saffron, add to the carrots and fold in the rice.