Boil the rice in plenty of salted water and drain it.

Clean the chicken and cut it into at least 10 pieces.

Chop the almonds in the mixer with a teaspoon of water.

Also pass the ginger, onion, and salt in the mixer, obtaining a homogeneous paste.

Pass the chicken pieces in the almond paste, making sure they are well covered.

Cook the chicken in a saucepan, wetting it with a glass of water, for 10 minutes.

Remove the chicken from the saucepan, keeping it warm.

Add natural low-fat yogurt and the remaining almond paste to the cooking liquid.

In another saucepan, melt the butter over medium heat.

Add the chicken pieces flavored in the almond paste, along with finely chopped cloves, black peppercorns, and cinnamon.

Sauté, stirring for ten minutes.

Add the rice, yogurt sauce, and saffron.

Cook over low heat, covered, for 5 minutes.

Transfer the chicken and rice to a baking dish.

Place in a preheated oven at 200 degrees Celsius for about 30 minutes, until the chicken is golden and the rice is completely cooked.

Serve hot and enjoy the delicious spiced chicken!