Melt 2/3 of the butter in casserole

2. Cook the chicken with the onion for 4-5 minutes until the onion has softened and the chicken is browned

3. Add the stock and season with salt

4. Bring to a boil, lower the heat and simmer for 45 minutes until the chicken is cooked through and the stock is reduced by half

5. Drain the chicken reserving the stock

6. Cut chicken into large pieces

7. Combine the eggs with the yogurt and add saffron and cinnamon and season lightly

8. Pour over the chicken and stir to coat. Cover and marinate for up to 2 hours

9. Preheat the oven to 325

10. Grease a large oven proof dish (4" deep)

11. Drain the rice and put it into a pan. Add the boiling water and bring back to a boil. Then lower the heat and simmer gently for 10 minutes.

12. Drain, rinse in warm water and drain again

13. Using a slotted spoon lift the chicken out of the sauce and put the chicken on a plate

14. Mix half the rice into the marinade

15. Spread the mixture on the bottom of the prepared dish

16. Add the chicken above the rice.

17. Add half the plain rice above the chicken

18. Add the cranberries in the next layer

19. top with the remaining rice

20. Pour the reserved chicken stock over the rice

21. Sprinkle with the sliced almonds and dot with the remaining butter

22. Cover with foil and bake in the oven for 35-45 minutes

23. Leave the dish to cool for a few minutes and then place it on a cold, damp towel (to lift the rice)

24. Run a knife around the inside rim of the dish and then invert onto a flat plate.

25. Cut into 6 slices and serve