Yogurt-marinated chicken baked over saffron basmati rice, with a garlic herb yogurt sauce

Mix the marinade: plain yogurt, the zest and juice of one lime, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon and allspice; whisk thoroughly.

Cut a whole chicken into eight pieces; rinse the cut edge of halved breast pieces to remove bone fragments.

Slash the dark meat down to the bone: one cut into the thick part of the leg and a couple on the skin side of the thigh.

Toss the chicken in the yogurt marinade until 100% coated, cover with plastic and refrigerate four to eight hours.

Grind a pinch of saffron in a mortar and stir in a quarter cup of chicken broth.

In a saucepan combine unsalted butter, salt, the chicken broth and the saffron broth; bring to a boil on high heat.

Add the basmati rice, stir briefly, reduce to low, cover tightly and simmer gently for exactly 15 minutes without uncovering or stirring.

Turn off the heat and let sit undisturbed for exactly 10 minutes.

Transfer to a casserole dish greased with olive oil and fluff with a fork into an even layer without compacting; this can be done well in advance.

Arrange the marinated chicken skin side up over the rice, legs and thighs in the corners and breast pieces in the gaps.

Drizzle generously with olive oil and sprinkle a little more salt over the skin.

Roast in the center of a 450 degree oven for about 45 minutes, until the leg and thigh are easily pierced with the tip of a knife.

Optional sauce: plain yogurt, finely minced garlic, thinly sliced green onions, chopped mint and cilantro, a big pinch of salt and a small splash of water; stir.

Spoon the yogurt sauce over the chicken and finish with a few shakes of Aleppo pepper flakes.