Lemon Chicken Pilaf with Toasted Vermicelli

Method

1. Rinse the rice in a bowl with cold water, swishing and draining 4 to 5 times until the water runs nearly clear. Drain in a sieve for 10 minutes while you season the chicken with 1 tsp salt, the cumin and the turmeric.
2. Heat the oil in a deep 12-inch skillet or Dutch oven with a tight lid over medium-high heat. Sear the thighs 3 minutes per side, until browned but not cooked through, and move them to a plate.
3. Lower the heat to medium and melt the butter. Stir the vermicelli for 2 minutes until deep gold, then add the onion, garlic, cinnamon and bay leaf and cook 3 minutes, until softened.
4. Add the drained rice and stir for 2 minutes, until the grains turn translucent at the edges and smell nutty.
5. Pour in the hot broth (1½ cups liquid per cup of rice) and the remaining 1 tsp salt, scrape the bottom, and bring to a boil. Nestle the chicken on top with its juices, cover tightly, and cook on the lowest heat for 15 minutes without lifting the lid.
6. Check that the thickest thigh reads 165°F or higher; if it reads under 165°F, re-cover and cook on the lowest heat 5 more minutes. Rest the pot off the heat, covered, for 10 minutes. Fluff with a fork, discard the cinnamon and bay leaf, taste and add a pinch of salt, then finish with the lemon zest, juice and herbs, with the yogurt alongside.