Preheat the oven to 180°C.
Season flour with salt and pepper on a plate and dredge the chicken pieces.
Fry chicken in half the olive oil for 3 minutes per side and transfer to a casserole dish.
Sauté sliced onions, garlic, and peppers in remaining oil for 5 minutes.
Stir in tomato purée for 2 minutes, then add sherry and white wine to boil.
Add tinned tomatoes, espelette pepper, and sugar, then return to a boil and season.
Pour mixture over chicken, cover, and bake for 60-90 minutes.
Sauté diced onion in vegetable oil for 3 minutes, then add cloves and cinnamon for 2 minutes.
Stir in rice, add 600ml water, bay leaves, and 2 lemon slices.
Simmer covered for 20 minutes until water is absorbed; remove lemon and bay leaves.
Stir parsley into chicken and serve with pilau rice garnished with remaining lemon.