Bring the rice to the boil with 400 ml salted water, cover and simmer for about 20 minutes. Cut the chicken into bite-sized cubes. Peel and halve the onion and cut into rings. Cut the courgettes into very thin slices with a slicer. Pour off any remaining rice water. Heat the clarified butter in a large frying pan and fry the chicken cubes until golden brown all over. Remove and sauté the onions in the residue until translucent. Add the courgettes and fry briefly. Remove both from the pan. Deglaze the drippings with soup and cream and reduce for 5 minutes. Season to taste with salt, pepper and lemon juice. Add the meat, courgettes, onions and rice to the pan, bring to the boil and serve garnished with parsley.