Raspberry Criminara Chicken and Rice

Preheat oven to 425 F.

Coat bottom and sides of large, oblong, ridge-bottomed roasting pan (with lid) with corn oil using silicone brush.  Spread 1/4 cup purple rice, 3/4 cup brown Mekong flower rice, and 1 cup mixed red, brown basmati, white basmati, and wild rice.  Spread 1 cup gluten-free anellini noodles across top of rice.  Spread two dry-measure cups of Raspberry Criminara Sauce over rice and pasta, using silicone brush again to smooth.  Wash, core, and chop two chayote squash and spread over sauce. Sprinkle with 1 tsp dill.  Wash and chop about two dozen baby carrots and add to pan.  Wash, chop, and add 7 green onions.  Add 2 handfuls pork rinds and 1 bag frozen chopped spinach.  Take 5 lbs fresh chicken leg quarters (four total) and arrange in pot.  Add 2 cups chicken stock and 1 cup water to pan.  Sprinkle each leg quarter with 1/8 tsp white pepper, 1/2 tsp hickory-smoked salt, and 1/2 tsp lavender.  Cover and roast for 90 minutes.

This dish is free of gluten, dairy, nuts, peanuts, eggs, tomatoes, beef, mushrooms, canola, sunflower, fish, and shellfish.

The sauce that went into this is linked below, along with some pictures of the creation of the dish.

Criminara Countdown 2016This is my sixth year running I've made something I call my Criminara sauce.  I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California.  They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration.  My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her.  I often use other stone fruits (nectarines, plums, cherries, apricots, and peaches) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte
   
Purple Rice
Brown Mekong Flower Rice