Hubby was craving some meat, so I had to become a bit creative for this dish. It was suprisingly easy to make, he said that it was very moist and tender. The only yogurt that I had on hand was Greek yogurt that had bananas and pears. I imagine that any flavor other than the berried ones would work equally as well.
1In a large glass bowl, mix the yogurt, water,garlic,seasoning salt,until smooth. Put the chicken in the mix,and cover the bowl. Marinate at least three hours or overnight, turning a couple of times.
2Saute the onions and garlic in the olive oil in an oven proof deep skillet. I use my cast iron skillet, but any skillet would work. Remove from the skillet when limp and clear.(Don't let them brown.)Set aside. In the same skillet, braise the chicken. Don't rinse the yogurt from the chicken before this step. The water will be pulled out from the yogurt during the cooking process. When all of the chicken pieces are braised, but not brown, remove from the skillet. Put the remaining yogurt marinade, onions, garlic, bay leaf,red pepper flakes in the skillet and blend well. Add the rice and stir to loosen any lumps in the rice that will form when the dry rice hits the wet mixture. Place the chicken on top of the rice mix, topping it with the red pepper strips and the parsley leaves. Cover tightly with tin foil.Bake at 350 for about 20-25 minutes. The chicken will have been mostly cooked during the braising process. The chicken and rice will be fully cooked, (the chicken will have been mostly cooked while braising).