Place the chicken in a pot with water and a pinch of salt. Bring to a boil, skim off any foam, then add the two onions, bay leaf, cloves, cinnamon stick, and peppercorns. Cover and simmer for 1 hour. Strain the broth and reserve it for the rice. Remove the chicken from the bones and set aside.

In another pot, heat the oil and sauté the diced onion until golden. Add the bouillon cube and rice, and stir briefly.

Add 4 cups of the reserved chicken broth, a little salt (since the bouillon cube is salty), and a pinch of black pepper.

Bring to a boil, then reduce the heat and cook until the rice is done.

To serve, layer the rice on a serving dish, top with the chicken, then the fried pita bread, and then the yogurt-garlic sauce. Fry the pine nuts in butter and sprinkle them on top. Serve immediately.