Wash the chicken pieces with salt and flour, then let them drain.

Chop the onions finely with a knife. Rub them with black pepper, 7-spice, and salt. Sauté in a nonstick pot with the clarified butter. After a few minutes, add the washed and drained rice. Stir well over the heat for about 7 minutes.

Add enough boiling water to the rice to cook it, along with 2 bouillon cubes and salt. Let it boil until the water is mostly absorbed, then remove from the heat. Transfer the rice to a large oven-safe casserole or baking dish and smooth the surface with a spoon.

Sauté the chicken pieces in clarified butter with onions, spices, black pepper, a little salt, and nutmeg until browned on all sides.

Carefully arrange the chicken pieces on top of the rice to cover it completely. Mix the remaining fat from browning with a little water, salt, and black pepper, and drizzle over the chicken and rice.

Garnish with raisins, mixed nuts, and parsley.