Chicken machboos (machboos dajaj)

Instructions

1. Steep the saffron in 3 tablespoons of hot water for 10 minutes.
2. Brown the salted chicken pieces in the oil, 4 minutes per side, then set aside.
3. In the same oil, sauté the sliced onions until deep brown, about 12 minutes.
4. Add the garlic, the machboos spices, the tomato paste, the grated tomatoes and the pierced dried lemon. Cook for 5 minutes.
5. Return the chicken, pour in the hot water and the infused saffron, then simmer for 25 minutes, covered.
6. Remove the chicken, add the rinsed rice to the broth, adjust the salt and bring to a boil.
7. Cook the rice covered over low heat for 15 minutes, then place the chicken back on top and continue for 10 minutes.
8. Drizzle with melted ghee, garnish with toasted almonds and serve hot.