Combine ground cloves, ground cinnamon, crushed cardamom seeds, ground turmeric, ground coriander, ground cumin, and ground black pepper in a large bowl to form the hawayij spice mixture.

Pat the chicken dry inside and out. Dust the skin with 2 tsp of turmeric, then mix the butter and 1 tsp of salt flakes with the spice mixture and rub inside cavity and over the outside.

Tie legs together with kitchen string, cover, and chill overnight.

Preheat the oven to 200 degrees C. Line a baking tray with baking paper.

In a large casserole, heat olive oil over medium-high heat. Add chopped onion and cook until softened. Stir in cardamom, cloves, peppercorns, chopped chillies, bay leaves, parsley stems, rice, and the remaining teaspoon of turmeric, cooking for 2 minutes.

Add chicken stock and 1/2 cup of water, bring to a boil, then transfer the casserole to the prepared tray.

Place a greased oven rack above the casserole and position the chicken breast-side down on the rack. Roast for 25 minutes until golden.

Reduce the oven temperature to 140 degrees C and roast for another 45 minutes until the rice absorbs the liquid and the chicken is golden.

Combine saffron and 2 tablespoons of hot water in a bowl and pour over the rice, gently stirring. Cover with foil and keep warm.

Turn chicken breast-side up and roast for a further 30 minutes until juices run clear. Uncover the rice and place the chicken on top, pouring any cooking juices over.

Cover with foil and set aside to rest for 15 minutes before serving.

Serve the chicken and rice sprinkled with extra sliced chillies, parsley leaves, nigella seeds, and toasted flaked almonds, along with lime halves and wedges.