Golden Chicken and Rice Yogurt Bake

Steps

1. Preheat the oven to 375°F (190°C). Brush a 9x9-inch baking dish with one third of the olive oil.
2. Bring the water to a boil in a large pot with one third of the salt. Add the rice and boil for 6 minutes, until just softened outside but firm inside; drain well and spread out to cool slightly.
3. While the rice cooks, heat another third of the olive oil in a skillet over medium-high heat. Add the onion and cook 5 minutes until golden. Add the chicken thigh pieces, the cumin, the cinnamon, half the black pepper and another third of the salt, and cook 7 to 8 minutes until the chicken is browned and reaches 165°F (74°C). Stir in the garlic for 30 seconds, then take off the heat.
4. Make the yogurt sauce: in a large bowl whisk the Greek yogurt, the eggs, the turmeric, the lemon juice, the remaining third of the salt and the remaining black pepper until smooth.
5. Fold the drained rice into the yogurt sauce until every grain is coated. Spread half the yogurt rice in the prepared dish and press it down firmly.
6. Scatter the chicken and onion mixture over the rice, then the frozen peas. Cover with the remaining half of the yogurt rice and press down evenly.
7. Drizzle the remaining third of the olive oil over the top. Cover tightly with foil and bake 40 minutes, then uncover and bake 15 to 20 minutes more, until the edges are golden and the center reaches 160°F (71°C).
8. Rest 10 minutes, then scatter the parsley over the top, slice into squares and serve.