Clean the chicken, and place it in a large bowl full of water and salt (about 2 tablespoons or more salt). Cover and set it aside overnight in the fridge or for at least 3 hours.
Once ready to cook the chicken, rinse it again and dry it with paper towels.
Combine all the spices for the chicken (turmeric, black pepper, onion powder, garlic powder, salt, seasoning salt, paprika, and creole seasoning). Mix the spices with olive oil to create a paste.
Coat the chicken with the paste; make sure it's fully coated with the spices, and go under the chicken skin.
Now fill the inside of the chicken with the rice we cooked; you can fill it as much as you want; I recommend not filling it up too much.
Place the chicken in a prepared baking dish and cover it with foil.
Bake in a preheated oven at 450 degrees F for 30 minutes. Lower the heat to 375 degrees F and bake for an additional hour and a half or until the internal temperature reaches 165 degrees F.
You can cook the remaining rice and place it on a plate, and serve your chicken on top of the cooked rice.
Garnish it with toasted raisins, toasted almonds, and freshly chopped parsley.
Enjoy with your favorite salad.