Preheat oven to 450 degrees Fahrenheit.

Season chicken breast with salt and pepper.

Heat oil on medium flame and sear chicken, two pieces at a time, for seven to nine minutes per side.

Transfer chicken to baking tray (save the oil for the sauce), and bake an additional eight minutes until internal temperature reaches 165 degrees Fahrenheit.

In 1/4 cup of the oil remaining in the skillet, saute the shallots until translucent, about two minutes.

Add the rest of the ingredients except the margarine. Cook three to four minutes until reduced by half.

Add the margarine and stir to incorporate.

Pour sauce through a sieve to remove the pieces. Serve over the chicken and the rice.

Prepare the rice in advance, using the pasta method: Bring a large pot of salted water to a boil, add rice, and stir with a slotted spoon. After it boils again, lower heat to medium and cook uncovered for 10 minutes until 95 percent done (it will have a nutty texture, similar to al dente pasta). It should not be too soft or the end result will be mushy.

Drain in a colander for two hours or more until fully dry.

Heat oil in a skillet; add the shallots, cabbage, nuts, raisins, and spices. Sear for three minutes.

Declump the rice with your hands and add into the skillet. Using a slotted spoon, stir well until everything is incorporated.

Mix in the orange juice and silan (and more salt to taste, if desired). Close the flame.

Sprinkle with the pomegranate seeds, orange zest, parsley, and cilantro.