Heat vegetable oil in a large pan or Dutch oven.

Thinly slice shallots and fry until golden, 1-2 minutes. Remove and set aside.

Season turkey thighs with salt, pepper and paprika.

Brown both sides over medium heat.

Deglaze with white wine.

Add turkey broth. Reduce heat to a low simmer, cover and cook for 40 – 50 minutes until turkey is cooked through and almost falling off the bone.

Remove turkey thighs from the pan to cool. Once cooled, discard the skin, remove the meat from the bones and break up into chunks. Set aside.

Pour out the sauce from the pan into a heatproof container. Add water until you have 4 cups liquid in total. Set liquid mixture aside.

Add 1 tsp. of olive oil to the pan over medium heat. Add rice, cloves, cinnamon, star anise and cardamom. Stir to toast rice and spices, 2 – 3 minutes.

Add liquid mixture, saffron, raisins and garlic. Bring to a boil. Reduce heat to a low simmer and cover until rice is cooked through, 10 – 12 minutes. Turn off heat. Uncover, fluff with a fork and cover again for 10 minutes.

Add chickpeas, apricots, olives and turkey to the rice and combine.

To serve, top with shallots, green onions, almonds, mint, parsley, cilantro, sesame seeds and orange rind.

Serve!