Start by rinsing rice and leaving it to soak in water while you prep everything else

Pat dry chicken and season thoroughly with salt. Let rest at room temperature.

In a dutch oven: fry and season onion. Once it's softened, add lemon cubes and fry until some color develops. Add garlic. Set aside

Sear whole chicken on each side in the hot pan, until some color develops (about 5 min per side). You may need to be actively pressing on it the whole time for maximal surface area contact. Remove chicken.

Add 2.5 cups boiling water to the hot pot and scrape up any bits. Add rice, onion mixture, seasonings, raisins, and nuts. Place chicken on top and cover with lid.

Simmer for 5 min, slowly reducing the heat. Transfer to oven and bake at 375 for 40 min.