1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads, crushed
5 pounds chicken breasts, thighs and legs, with skin, on the bone
Salt and freshly ground pepper
Water
2 cups Balsamic rice ( long grain )
1 stick plus 2 tablespoons unsalted butter

1/2 cup dried sour cherries
2 tablespoons sugar
1/4 cup slivered almonds

. Preheat the oven to 375°.

In a bowl, combine chopped onion, olive oil, fresh lemon juice, cumin and half of the saffron.

Add the chicken, season the chicken with salt and pepper .

Put the season chicken in a large bowl and keep for 1 hour at room temperature.

Drain the chicken, taking off the onion and saffron and transfer it to a large roasting pan.

Add 1/3 cup of water, cover with foil and bake for 20 minutes.
Uncover the foil and bake for 25 minutes longer, or until the chicken is cooked.

While the chicken continue to cook,
Start the rice... in a large saucepan of salted water to a boil.

Add the rice and cook until almost tender, about 10 minutes.

Drain the rice in a colander.

In a small bowl, dissolve the remaining saffron in 1 tablespoon of water.
Return the rice to the saucepan and stir in the saffron water.

In a small pan, melt the butter with the dried sour cherries and sugar.

Spoon one third of the rice into a buttered 2-quart souffle dish.
Top with half of the sour cherries and slivered almonds.

Cover with half of the remaining rice and the remaining sour cherries and almonds.

Top with a final layer of rice and pour any remaining butter on top.

Cover the souffle dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.

Preheat the broiler when the rice is done.
Broil the chicken, skin side down, for 2 minutes.

Turn the chicken and broil until the skin is browned and crisp, about 4 minutes.

Transfer the chicken to a platter.
Pour the pan juices into a warm gravy bowl..
Serve the chicken with the rice.

Enjoy with the pan juices over rice. We like to eat this with yogurt. Check out my yogurt recipe.

( Middle Eastern flavor goes well with Lamb & chicken)

Next time I make this I will take another photo.