You need a heavy 7 qt pot, heavy duty foil and oven set to 200 C

In a small bowl, soak the saffron in the warm water and allow it to cool

Mix the spice blend with saffron then lather the chicken with it, inside and out. Allow the chicken to marinade 30 min outside or for up to 24 hr in the fridge

In the pot, add the washed rice, stock, the whole spice pouch and salt

Cover by a double sheet of foil while making sure the foil is concaved downward. Cut slits in the foil enough without comprising its integrity

Lay the half chickens skin side up on top the foil then cover the whole thing tightly with 3 to 4 layers of foil. No room for steam to leak

Bake in the oven for 90 min. Start the charcoal in the last 10 min

Remove from the oven and uncover the foil. Put it back in the turned off oven.

Shape a small piece of foil to hold the charcoal. Set it in the oven. Add some oil then quickly add the hot charcoal and close the oven door for 5 min

You can serve it right away or chuck the chicken under a broiler for some color

Serve in a big round plate and enjoy