Gently remove the skin from the chicken and marinate it in a mixture of salt, paprika and garlic for 1 hour. Remove the marinade, and first wrap the chicken in cabbage leaf, which will keep the meat moist, and then wrap in paper. Roast at 220°C for 30 minutes.
Slice the carrots and onions. Soak the rice and raisins in hot water for 30 minutes. Place the finely sliced onions and carrots in the saucepan, add water, and cook for a few minutes. Add the spices, raisins, rinsed rice and cover with water. Cook until the water has been absorbed. Measurement: 1 part rice for 1.25 parts water.
Place the rice on a large plate, top with chicken and garnish.