Rinse the chicken pieces and pat them dry with paper towels.

Season the chicken pieces generously with salt and fresh ground black pepper.

Press the garlic cloves to release their flavor.

In a large pan or pot, heat 3/4 of the olive oil over medium heat.

Add the blanched whole almonds to the hot oil and saute until they turn golden brown.

Add the pressed garlic to the pan and saute briefly, being careful not to burn it.

Stir the saffron into the hot oil, garlic, and almond mixture to infuse the oil with its color and flavor.

Add the chicken pieces to the pan and brown them on all sides.

Sprinkle the finely chopped parsley over the chicken.

Pour the boiling water or chicken stock into the pan, ensuring the chicken is partially submerged.

Cover the pan tightly with a lid.

Reduce the heat to low and simmer for 1 hour, or until the chicken is tender and cooked through.

Turn the chicken pieces 2 or 3 times during the cooking process to ensure even cooking.

Season the dish to taste with additional salt and pepper as needed.

If the dish becomes too dry during cooking, add more water or chicken stock to maintain the desired consistency.

Shell and quarter the hard-boiled eggs.

Once the chicken is cooked, transfer it to a serving platter.

Arrange the quartered hard-boiled eggs on top of the chicken.

Sprinkle the toasted almonds over the eggs and chicken.

Serve the Egyptian Yellow Chicken hot, garnished with the eggs and almonds.