Place cinnamon, coriander, chilli flakes and salt into Thermomix bowl and mill 5 sec/speed 10.
Add garlic, onions, ginger and EVOO and chop for 2 sec/speed 6. Sauté 8 min/Varoma/speed 2.
Add stock and cook 6 min/100ºC/Reverse/speed soft.
Preheat oven to fan forced 200ºC.
Place chicken fillets into the base of a large baking dish with a lid. Pour aromatics mixture on top and stir through water, rice, currants, bay leaves, cardamom seeds and saffron threads. Cover and bake for 1 hour.
Check liquid and add more water if needed. (Rice will absorb more or less water depending on variety used.)
Taste and adjust seasoning if required. Stir through butter or ghee.
Serve with nuts and sliced chili's and garnish with fresh bay leaves. A dollop of natural yogurt is also nice.