This exotic and flavorful dish is served in Jordan on special occasions and to honor special guests. It makes a beautiful presentation and is easy to prepare. Preheat oven to 425 degrees. Spray a large shallow baking pan with non-stick spray.   Rinse chicken and pat dry. Place pieces in baking pan and sprinkle on both sides generously with BAHARAT MIDDLE EASTERN BLEND and then lightly with ALL GOOD SPICE. Bake, uncovered, about 45 minutes, turning as needed until brown on both sides. Remove chicken and set aside. Add 1 cup water to pan and place over medium heat. Deglaze pan and pour drippings into a small bowl. Skim off fat. Set juices aside.   In a small frying pan, sauté pine nuts and almonds in Clarified Butter until golden brown. Stir in pistachios, white raisins and currants. Remove from heat and set aside. Steam carrots and peas separately in a small amount of water until tender crisp.   Arrange Platter: Spread rice on a large serving platter to within 2 inch- es of edge. Place chicken on top. Sprinkle nuts, white raisins and cur- rants over chicken. Arrange carrots, peas and eggs around edge of plat- ter. Pour chicken juices over all.   Tsatsiki  and a tossed salad with Lebanese Dressing round out this beautiful meal.