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1
Preheat the oven to 375.
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2
In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron.
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3
Add the chicken, season with salt and pepper and turn to coat.
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4
Let the chicken stand at room temperature for 1 hour.
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5
Drain the chicken, scraping off the onion and saffron and transfer it to a large metal roasting pan.
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6
Add 1/2 cup of water, cover with foil and bake for 20 minutes.
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7
Uncover and bake for 25 minutes longer, or until the chicken is cooked through.
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8
Meanwhile, bring a large saucepan of salted water to a boil.
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9
Add the rice and cook until almost tender, about 10 minutes.
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10
Drain the rice in a colander and shake out any excess water.
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11
In a small bowl, dissolve the remaining saffron in 1 tablespoon of water.
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12
Return the rice to the saucepan and stir in the saffron water.
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13
In a small skillet, melt the butter with the dried sour cherries and sugar.
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14
Spoon one third of the rice into a buttered 2-quart souffle dish.
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15
Top with half of the sour cherries and slivered almonds.
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16
Cover with half of the remaining rice and the remaining sour cherries and almonds.
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17
Top with a final layer of rice and pour any remaining butter on top.
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18
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.
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19
Preheat the broiler when the rice is done.
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20
Broil the chicken, skin side down, for 2 minutes.
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21
Turn the chicken and broil until the skin is browned and crisp, about 3 minutes.
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22
Transfer the chicken to a platter.
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23
Pour the pan juices into a warm gravy boat.
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24
Serve the chicken with the rice, passing the pan juices at the table.
