Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
Heat 20ml of the oil in a frying pan. Season the chicken legs, add to the pan and sauté for 3-5 minutes over a high heat until golden. Set aside.
Process the garlic, ground spices and 1 of the onions in a food processor until finely chopped.
Heat 40ml of the oil in a flameproof casserole dish, add the onion mixture and sauté for a few minutes until fragrant, then add the lemon juice and 300ml of the stock. Add the chicken to the casserole, season to taste and stir to combine.
Scatter the nectarines over the chicken and spoon a little cooking liquid over them. Cover, bring to a simmer and cook over a medium-low heat for 10 minutes.
Remove the lid and cook for another 5-10 minutes, until the chicken is cooked through and the nectarines are tender.
Meanwhile, heat the remaining oil in a separate flameproof casserole dish, add the butter, the whole spices, bay leaves and remaining onion. Stir over a medium heat for 5 minutes until starting to caramelize.
Add the rice and stir to coat in the butter mix, then add the remaining stock. Season to taste, bring to a simmer, then cover and bake in the oven until the rice is cooked (about 15 minutes).
Stir the lemon zest through the rice and serve with the nectarine chicken. Scatter with fresh parsley to serve.