Preheat oven to 350 degrees.
Let the pinch of saffron dissolve in warm chicken stock while you assemble the rest of the rice ingredients.
Heat a drizzle of olive oil in a saute pan or stovetop-safe casserole dish. Saute the onion and roma tomato until they are soft. Then, add rice and toast ever-so slightly.
Add chicken stock to the rice, stirring so everything is mixed together.
Place in the oven and bake until rice has absorbed all of the liquid, about 40-45 minutes.
While the rice starts cooking, begin making the chicken by seasoning the chicken breast with salt, pepper, and the ras el hanout.
Then, sear the chicken breasts on both sides before adding to the tagine.
Add chicken to the tagine, along with the remaining chicken ingredients.
Bake in the oven, along with the rice, until chicken is cooked through, about 20-25 minutes.
Serve with your favorite type of flatbread, and seasoned yogurt.
