Braised Chicken with Aromatic Rice and Almonds

Clean the chicken and coat it with yogurt, salt, and pepper. If possible, let it marinate overnight.

Sear the chicken on both sides in butter or ghee until golden brown.

Add the bay leaf, pour in enough water to come halfway up the chicken, cover, and braise on low heat until tender.

Transfer the chicken and its broth to a baking dish and bake in the oven at 180°C (350°F) until golden and crisp.

For the rice, sauté the onion until translucent, add the rinsed rice and spices, and lightly fry.

Pour in the remaining chicken broth, bring to a boil, and simmer on low heat until the liquid is absorbed.